Vegan Chickpea Salad (The Best Vegan Chicken Salad!)
This Vegan Chickpea Salad is the ultimate plant-based chicken salad! Ready in just 10 minutes with simple ingredients — serve it as a sandwich, with crackers, or over greens. A reader favorite!
Servings: 3
Calories: 214kcal
Equipment
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 rib celery diced
- 2 green onions sliced
- ½ cup halved grapes or quartered if they are large
- 2 tablespoons homemade vegan mayonaise or your favorite store-bought vegan mayo
- 1 tablespoons Dijon mustard
- ½ teaspoon dried dill
- ½ teaspoon poultry seasoning
- dash of salt/pepper to taste
Instructions
- In a medium bowl, slightly mash the chickpeas with a potato masher or fork.
- Add the remaining ingredients and mix well.
- Taste and adjust seasoning to your liking.
- Refrigerate until ready to serve.
Video
Notes
~Smash most, but not all of the chickpeas. Leave some whole or partially whole for texture. Don't leave them all whole, however, or the salad won't stay together well.
~ Taste and adjust seasoning to your liking. Add more salt or dill or even more mayo or mustard.
~ You can easily double or triple this recipe and make it ahead of time. It will keep in the fridge in an air-tight container for several days.
~ It is best eaten fresh, but you can freeze it if you must. Transfer it to a freezer safe container or plastic bag and freeze up to 4 months. Please note: the texture of the celery and grapes will change upon thawing and may be slightly mushy.
Nutrition
Calories: 214kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Sodium: 131mg | Potassium: 263mg | Fiber: 5g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 1.6mg