There is a certain nostalgia factor with chicken salad. It seems like one of those dishes that was always around for a picnic or potluck, ready to be scooped onto crackers or onto some bread. The great thing about chicken salad is how easy it is to make, and how wonderfully flavorful it can be when done right. Today I am recreating the classic to fit a plant-based diet using my favorite, ever-versatile chickpea, and using vegan mayo for the creamy factor you know and love.
I use a lot of chickpeas in my recipes because not only are they affordable, they are also full of protein and fiber to keep you satisfied. On top of that, they also have a nice ‘chew’ to them, which I find to work really well in recipes such as this.
This salad has it all when it comes to the flavors you remember. It’s full of crisp celery, crunchy almond slices, sweet red grapes, tangy red onion and creamy vegan mayonnaise with a hint of dijon mustard. It tastes amazing on its own, but is also fantastic on crackers or used for a sandwich or wrap. Feel free to make this one ahead of time, as it seems to taste even better the longer it sets.
Chickpea ‘Chicken’ Salad
Author: The Lean Clean Eating Machine
- 1 15oz can garbanzo beans; drained and rinsed
- 1/3 cup + slightly extra if needed vegan mayonnaise
- 1 large rib celery; thinly sliced
- 1/4 cup red onion; diced
- 1 tablespoon fresh parsley; finely chopped
- 1 tablespoon dijon mustard
- 1/3 cup sliced almonds
- 1/3-1/2 cup of sliced red grapes
- Salt and pepper to taste
*Note: adjust ingredients to taste if desired.
Instructions:
- Add drained and rinsed chickpeas to a large bowl and mash them with a potato masher or a fork. I prefer to roughly mash around 75% them to give a nice texture to the salad, but you can adjust according to your own personal preference.
- Add the remaining prepared ingredients for the salad into the bowl, and mix until well-incorporated. Refrigerate in a sealed container for up to 7 days.