Simple, tasty vegan chicken salad you can make in minutes with pantry items.
introduction
This vegan chicken salad uses chickpeas to give a firm, tasty bite that feels like a classic chicken salad. It is quick to make and fits lunches or light dinners. If you like rich, baked chicken dishes as a contrast, try a warm option like baked Caesar chicken with creamy parmesan sauce for a different meal idea.
why make this recipe
- You make it fast with one can of chickpeas.
- It is low cost and fills many plates.
- It keeps well for a few days and makes good leftovers.
- It is easy to change with fruits, nuts, or spices.
how to make Vegan Chicken Salad
Ingredients :
1 can chickpeas, drained and rinsed, 1/4 cup vegan mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup chopped celery, 1/4 cup diced onion, 1/4 cup chopped pickles or relish, Salt and pepper to taste, Lettuce leaves (for serving), Optional: diced avocado, apples, or nuts for added flavor
Directions :
- In a large bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
- Stir in the vegan mayonnaise, Dijon mustard, celery, onion, and pickles.
- Season with salt and pepper to taste.
- For creative twists, add diced avocado, apples, or nuts.
- Serve on lettuce leaves or in a sandwich.
how to serve Vegan Chicken Salad
Serve the salad on crisp lettuce leaves, in a sandwich, or stuffed in a pita. For a fuller plate, add a side of steamed vegetables or roasted potatoes. You can also pair it with other mains if you feed mixed diets, such as a simple warm dish like baked Caesar chicken for guests who prefer meat.
how to store Vegan Chicken Salad
Cover and refrigerate in an airtight container. Eat within 3 to 4 days for best taste. If you add avocado, eat sooner (1 day). Do not freeze, as the texture and mayo can change after thawing.
tips to make Vegan Chicken Salad
- Mash chickpeas but leave some whole for a nice bite.
- Taste and add more mustard or mayo to match your flavor.
- Chop celery and onion small so each bite is balanced.
- Add crunchy nuts like almonds or walnuts for texture.
- Keep extra pickles or relish on the side to let people add more if they like.
variation (if any)
- Curry twist: add 1 tsp curry powder and a pinch of turmeric.
- BBQ twist: stir in a little BBQ sauce and smoked paprika.
- Crunch mix: add diced apples and chopped pecans.
- Change base: use shredded jackfruit or chopped tofu instead of chickpeas for a different texture.
FAQs
Q: Is this salad high in protein?
A: Yes. Chickpeas give a good amount of plant protein, though less than chicken by weight.
Q: Can I make it oil-free?
A: Yes. Use oil-free vegan mayo or plain mashed avocado as a binder.
Q: How do I make it less salty?
A: Rinse the pickles or cut the amount in half. Taste and add salt slowly.
Q: Can I use dried chickpeas?
A: Yes. Cook them first until soft, then follow the recipe.
Q: Is this safe for kids?
A: Yes. It uses simple ingredients and mild flavors. Watch for any nut add-ins if you serve young children.
Conclusion
For another simple take on vegan "chicken" salad and more ideas, see Vegan Chicken Salad – Nora Cooks.