Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Chickpea Salad
Yield
3 servings
Prep time
Cook time
0 minutes
Total time
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.
Ingredients
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons (45 mL) store-bought or homemade vegan mayonnaise
- 1 garlic clove, minced
- 1 1/2 teaspoons (7.5 mL) yellow mustard
- 2 teaspoons minced fresh dill (optional)
- 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
Directions
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
- Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
- Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Tip:
- If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. Vegenaise makes a great soy-free version.
Wow! This chickpea salad is fabulous. Only change I made was Dijon mustard for a bit more tang. Vegan does not have to be boring nor deprived of taste as this recipe demonstrates!
I’ve been plant based for over five years and have said I wanted to try a vegan chicken salad recipe, but just never have until today. Mostly because chicken salad used to be one of my favs and I was afraid I’d be disappointed. This recipe was awesome and easy. Thought I’d have left overs, but my husband finished it off. So sorry I waited so long to try it. Thanks so much,
I am not completely Vegan but am moving towards it. I made this recipe for the first time yesterday after getting the cookbook. It is already gone. It is so good that I’m making it again tomorrow at my husband’s request.
Hi! What is the calorie count for each serving? I’m trying this tonight I can’t wait!?
I made this for my mom (as she is vegan) and ended up loving it for myself. I now make it frequently for a quick lunch – love the flavor and fresh crunch!
i love this recipe – make it every week! the dill pickle is essential
I’ve been doing this recipe for so long now.. I love it. It doesn’t taste like the chicken salad I used to eat back in time when I wasn’t vegan but it tastes soooo delicious and fresh, a favourite since day 1!
My wife and I just love this sandwich. I can’t get enough of it. We’ve been vegan now for 2 years and this food has made a great addition to our new life style. When tomatoes are in season this year, I plan to hollow out a few and fill them with the mixture. Thank you so much for what you have done for the vegans among us.
I have made this three times (four if count a double batch as two times) this week! To say I’m obsessed is an understatement. Thank you for the fab recipe!
Spectacular! So delicious it is now on our regular rotation. Have been a non meat eater for 40 years & always looking for outstanding recipes. Made exactly as described. The (optional) fresh dill was worth every penny!
This recipe is sooo good, thank you so much for sharing! I substituted rosemary instead of dill and it came out great! Also used Dijon mustard instead of the regular yellow mustard because it’s not my favorite. It was delicious! I made some for my siblings and they loved it. I will make some for my parents to try as well. I doubled the recipe right off the bat so there would be enough for everyone! Thank you so much for sharing!
This Chickpea Salad is amazing! The mix of chickpeas, crunchy veggies, and creamy vegan mayo is perfect. It’s great on bread, crackers, or just on its own. I’ll definitely make it again! 🌟
How many ounces is ‘1 serving’? Just trying to track calories accurately and it’s hard to estimate as serving sizes may vary.
This recipe is THE BEST!!! Even when I wasn’t vegan, I found chicken salad dry and usually boring, who knew how moist chickpeas could be??! I amp up the pickles and the dill and make double batches every few months year round. Just finished one and am about to dig in nom nom nom!