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Vegan Chicken Salad

A simple, tasty vegan chicken salad made with chickpeas, perfect for quick lunches or light dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Quick Meal, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. In a large bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
  2. Stir in the vegan mayonnaise, Dijon mustard, celery, onion, and pickles.
  3. Season with salt and pepper to taste.
  4. For creative twists, add diced avocado, apples, or nuts.
Serving
  1. Serve the salad on crisp lettuce leaves, in a sandwich, or stuffed in a pita.
  2. For a fuller plate, add a side of steamed vegetables or roasted potatoes.

Notes

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. Mashed chickpeas should be left with some whole for a nice bite. Adjust mustard or mayo to match your preferred flavor.