Vegan Chickpea “Chicken” Salad is the perfect recipe for meal prep for beginners to plant-based cooking and long-time vegans! This is a great easy lunch option for busy days.
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If you want a surefire way to get your protein and veggies in without putting in more than a couple of minutes of work… this recipe is for you!
This chickpea “chicken” salad recipe has been my go-to for as long as I can remember since going vegan. It started with a recipe from the Vegan for Everybody cookbook by America’s Test Kitchen and has evolved.
Not a fan of chickpeas and looking for a meatier texture? Check out our vegan chicken salad recipe with soy curls! It takes a little more time but is another excellent mock chicken option similar to traditional chicken salad.
There are many ways to change the recipe between additions to mix in with the salad or the ways to serve it.
Looking for a buffalo chicken kick? Just mix in some buffalo sauce! This tastes great inside a toasted wrap using a homemade chickpea flour tortilla and brings new life to chicken salad.
Here are some other reasons you will love chickpea “chicken” salad:
- It is dairy-free, eggless, gluten-free, nut-free, and soy-free.
- It is easy to make and ready in under 10 minutes!
- It stores well for the whole week in the fridge if meal-prepping.
- It is customizable! Add in grapes or veggies to your liking.
Ingredients
You will need these simple, plant-based ingredients to make smashed chickpea salad:
- Chickpeas - AKA garbanzo beans, are the main ingredient to act as our “chicken” base. You can mash chickpeas as much or as little as you want.
- We opt for canned chickpeas in this recipe for quick and convenient preparation. However, freshly cooked chickpeas are also great.
- Alternatives like canelli beans work, but chickpeas yield the best results. You can also use soy curls or jackfruit for a meatier texture.
- Vegan Mayonnaise - Binds together all the ingredients and flavors.
- You can use store-bought vegan mayo, homemade tofu mayonnaise, or mashed avocado. In the case of avocado, remember to incorporate additional salt.
- Lemon Juice - Adds just the right amount of tang.
- You could also use apple cider vinegar or dijon mustard for a burst of flavor.
- Celery - Contributes a satisfying crunch to the salad.
- Carrots - Finely chopped or shredded, add a great crunch to the chicken salad. If you aren’t a fan, you can just leave it out.
- Onion - Introduces just the right amount of flavor, a hint of sweetness, and extra crunch.
- Given its mild flavor, red onion is perfect for using raw.
- Other options like yellow onion, white onion, green onion, or shallots also work.
- Herbs + Spices - Parsley, Dill, Tarragon, Garlic Powder, Onion Powder, Salt, and Pepper combine to provide the best flavor.
The recipe card below includes the full list of ingredients + instructions.
Fresh Vs Dried Herbs
This recipe is versatile and can be made using fresh or dried herbs. I typically opt for dried herbs since I always have them on hand. But if you have fresh dill, it enhances the flavor of this vegan chicken salad!
When substituting fresh herbs for dried ones, remember to triple the quantity. To ensure accurate conversion, finely chop the fresh herbs.
Directions with Pictures
Here's a step-by-step guide on how to make vegan chickpea chicken salad:
- Mash chickpeas with a fork or potato masher until it has reached your desired texture. I like smashing them until they are partially smooth, with just a little chunk left.
- Add the remaining ingredients to the chickpea mash in a large bowl.
- Thoroughly combine all ingredients. Test the chickpea salad and add more lemon juice, salt, or herbs to your liking. Add pickles, dried fruit, grapes, or other additions if desired.
- Serve on a toasted piece of bread or over lettuce. Enjoy!
Top Tips
To keep it chunkier, don’t mash the chickpeas as much. You can start by adding 1 can of chickpeas to the bowl and mashing them. Then add the other can and leave them whole.
If you want the chickpea to be extra smooth, use a food processor instead of mashing by hand. You may need to add a bit of water to the mixture.
Variations
Think of this recipe as a blank canvas to add your favorite twists. Experiment with different combinations to create your perfect vegan chicken salad!
- Add Sweetness - Incorporate raisins, dried cranberries, or diced red grapes.
- Add More Veggies - Mix diced bell pepper, cucumber, or your other go-to veggies.
- Add Extra Crunch - Integrate chopped nuts or seeds like walnuts, almonds, pumpkin seeds, sunflower seeds, or popped quinoa.
- Increase the Tang - Introduce pickles or dijon mustard.
- Make it Ranchy - Substitute the herbs in this recipe with 2 tablespoons of dairy-free ranch seasoning mix to achieve a ranch-like taste.
- Make it Oil-Free - Swap the vegan mayonnaise for mashed avocado. This is especially great if you have an avocado that has started to brown and you need to use it up. Just add a bit of extra salt to bring out the flavor of the avocado.
Ways to Serve
There is no wrong way to enjoy vegan chickpea salad! Here are some ideas for how and what to serve it with:
- Vegan Chicken Salad Sandwiches - Pile the vegan chicken salad between slices of your favorite bread with lettuce, tomato slices, and maybe even some vegan cheese for a classic sandwich experience. Or make it into a wrap using homemade vegan flour tortillas or chickpea flour tortillas!
- Vegan Chicken Salad Bowl - Create a nourishing bowl by placing a bed of lettuce at the bottom, then layer on the vegan chicken salad and top with BBQ tofu bites, vegan coleslaw, and some gluten-free cornbread on the side.
- Vegan Chicken Salad Lettuce Cups - Create bite-sized servings by scooping vegan chicken salad into small lettuce cups. Top with chopped chives or green onions for a perfect party appetizer or snack.
- Chickpea Chicken Salad Pizza - Spread a layer of vegan cream cheese or hummus on a pre-baked gluten-free pizza crust. Add dollops of vegan chicken salad onto the crust, along with sautéed onions, bell peppers, and your favorite stretchy cashew mozzarella. Bake until the cheese is melted and bubbly.
- Stuffed Bell Peppers - Cut the tops off bell peppers and remove the seeds. Stuff the peppers with vegan chicken salad mixed with quinoa or rice. Bake until the peppers are tender and the filling is heated through.
Storage
Store chickpea chicken salad in an airtight container in the refrigerator for up to 5 days. The flavors in this chicken salad recipe just get better over time.
If you take the vegan chicken salad to school, work, or a picnic, use a well-insulated cooler bag with ice packs to keep it cold. Pack bread, wraps, or chips separately so they don’t get soggy.
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Best Chickpea Chicken Salad (Easy Vegan Recipe)
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Ingredients
- 2 15-oz cans of chickpeas about 3 cups total
- ½ cup vegan mayonnaise
- 1 tablespoon lemon juice
- ½ cup celery finely chopped, about 2 ribs
- ½ cup onion finely chopped
- ½ cup carrot finely chopped or shredded
- 1 Tablespoon dried parsley flakes
- 2 teaspoons dried dill
- 2 teaspoon dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt or more to taste
- ½ teaspoon black pepper
Instructions
- Mash chickpeas with a fork or potato masher until it has reached your desired texture.
- Add the remaining ingredients to the chickpea mash in a large bowl.
- Thoroughly combine all ingredients. Test the chickpea salad and add more lemon juice, salt, or herbs to your liking.
- Mix in other additions like pickles or grapes if desired.
- Serve on a toasted piece of bread or over lettuce. Enjoy!
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on November 10, 2018.
Nisha says
I love this recipe! I have used it as a main course and as an appetizer. You can serve it as a sandwich filling, as a dip with crackers/veggies, in a lettuce wrap or in a pepper boat! It is quickly becoming one of my go to lunches!
Lyndsay says
I want to eat this every week! It’s so tasty, so filling and so healthy!
Karen says
I eliminated onion powder, tarragon & dill
Substituted shallot for the onion.
Added 1 teaspoon each of thyme and sage.
Soaked cranberries in water for 30 minutes then added to the mix.
Nancy says
I loved it...I didn't have mayo- so I used sesame sauce (found at your nearest Asian market) with an extra squeeze of lemon juice. I also added celery, red onion, and chopped walnuts for more crunch. I did not have tarragon but it didn't take away from the flavor. I also pulsed it in the food processor once or twice for easier texture. My family enjoyed it over toast!
Sarah Pilley says
Hi Nancy! I love the idea of adding tahini, I will have to try that!
Ginger says
Both my husband and I really liked this recipe. Thank you for helping us add more vegan meals to our life. We loved the crunch of celery and carrots, plus all the spices too!
Sarah Pilley says
Hi Ginger! I'm so glad you both enjoyed! Thank you for your comment 💗