Best Chickpea Chicken Salad (Easy Vegan Recipe)
Vegan chickpea “chicken” salad is the perfect recipe for meal prep for beginners to plant-based cooking and long-time vegans! Ready in just 10 minutes, smashed chickpea salad is a great lunch for busy days.
Servings: 7 (½ cup each)
Calories: 119kcal
Ingredients
- 3 cups chickpeas (2) 15.5-ounce cans
- ½ cup vegan mayonnaise
- 1 tablespoon lemon juice
- ½ cup celery 2 ribs, finely chopped
- ½ cup red onion ½ onion, finely chopped
- ½ cup carrot 1 carrot, shredded
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried dill
- 2 teaspoons dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt or to taste
- ½ teaspoon black pepper
Instructions
- Smash 3 cups chickpeas with a fork or potato masher until it has reached your desired texture. You can mash chickpeas as much or as little as you want.
- Add ½ cup vegan mayonnaise, 1 tablespoon lemon juice, ½ cup celery, ½ cup red onion, ½ cup carrot, 1 tablespoon dried parsley flakes, 2 teaspoons dried dill, 2 teaspoons dried tarragon, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon sea salt, and ½ teaspoon black pepper to the large bowl of chickpea mash.
- 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
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.
Nutrition
Serving: 0.5cup | Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 191mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1607IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
