Vegetarian Chickpea "Chicken" Salad (Vegan Options)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
351 kcal
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Course
Main Course, Salad
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Cuisine
American
Vegetarian Chickpea "Chicken" Salad (Vegan Options)
Description
The recipe begins with roughly smashing drained chickpeas to provide a chunky base that mimics chicken salad texture. Finely diced pink lady apple and celery add sweetness and crunch, while red onion provides a mild pungency. Sliced almonds introduce a nutty dimension. The dressing, made from mayonnaise, plain Greek yogurt, Dijon mustard, lemon juice, salt, and pepper, lends creaminess and a subtle tanginess. Mixing the fillings with the dressing coats the combination evenly.
Once assembled, the salad can be enjoyed immediately but benefits from chilling in the refrigerator for about an hour, which helps the flavors meld and enhances the overall taste and texture. This salad serves as a vegetarian alternative to traditional chicken salad and is suitable for sandwiches, wraps, or as a standalone salad.
The recipe includes vegan options by substituting plant-based yogurt and mayonnaise, making it adaptable to different dietary preferences.
Stored in an airtight container, the salad will keep up to five days in the refrigerator, maintaining freshness and flavor.
Ingredients
Filling
- 2 oz cans chickpeas drained, 400 g cans
- 1 apple finely diced, Pink Lady variety
- 1 celery finely diced, stalk
- ¼ cup onion about ¼ of an onion, red, finely chopped
- ¼ cup almonds sliced
Dressing
- ¼ cup mayonnaise can sub vegan mayo, 60 g
- ¼ cup yogurt can sub plant-based yogurt, 60 g, plain, Greek
- 2 tsp Dijon mustard 10 g
- 1 tsp lemon juice 5 mL
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Smash: Drain t2 14-oz cans chickpeas and roughly smash the chickpeas with a fork or your fingers.
- Fillings: Add 1 pink lady apple (finely chopped), 1 stalk celery (finely chopped), ¼ cup finely chopped red onion, and ¼ cup sliced almonds to the bowl of smashed chickpeas.
- Dressing: Stir together ¼ cup mayonnaise¼ cup plain Greek yogurt, 2 tsp dijon mustard, 1 tsp lemon juice, and ¼ tsp each salt and pepper.
- Assemble: Stir together Fillings and Dressing. Can be enjoyed right away, but it's tastiest after it chills in the fridge for about an hour.
Notes
- For best flavor, chill the chickpea salad in the refrigerator for 1 hour before serving to allow flavors to meld.
- Store the salad in an airtight container in the refrigerator for up to 5 days.
- Use plant-based yogurt and vegan mayonnaise to make this salad suitable for vegan diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 54.7g | 18% |
| Protein | 12.1g | 24% |
| Fat | 10.4g | 16% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 5mg | 2% |
| Sodium | 827mg | 34% |
| Potassium | 461mg | 10% |
| Fiber | 10.3g | 41% |
| Sugar | 8g | 16% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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