Vegan Chickpea “Chicken” Salad

Looking for an easy WFH lunch you can make in the beginning of the week, takes you 10 minutes and is insanely delicious? Look no further than this vegan chickpea “chicken” salad! You can pair this over a mixed green salad, in a delicious wrap or on a sandwich too. It is so versatile and EVERYONE (even non vegans) will be a fan! Nick is obsessed if that says anything 🙂 let’s diver in!

Chickpea “Chicken” Salad Specifics

As I mentioned, this Chickpea “Chicken” Salad is super simple and easy to make. Truly you need NO cooking skills for this one, LOL! But let’s break down what you need to make it..

• Chickpeas: If you’re plant based or if you’re just not a fan of dealing with meat at home, chickpeas are SUCH a great protein option. They pack nearly 20g of protein per 1/2 cup and around 18g of fiber. Chickpeas are a nutrient dense plant protein that is an amazing staple to keep at home.
• Mayo: For this recipe, I used a Primal Kitchen’s Avocado Mayo. I recommend grabbing this at Whole Foods or at Costco. It’s one of my staples at Costco..check out all of my staples here. Keep in mind this option isn’t vegan due to the eggs, but you can opt for a vegan mayo if you prefer 100% plant based.
• Add in the veggies! You know I can’t make a savory recipe without sneaking in some extra veggies. For this recipe, I opted to use both sweet onion and celery. Be sure to finely diced each of these. They add such a delicious flavor and an amazing crunch too!
• Spice it Up: As always, we need to add some flavor! I did a combination of paprika, dill, celery seed and Trader Joe’s ‘Chickenless” Chicken Seasoning, but a Poultry Seasoning works as well. 

If you want some more delicious at home lunch ideas, check out these crispy fish sandwiches or these collared green wraps! For the collared wraps, you could sub out the Chicken in the recipe for Chickpeas again to make it plant based.

Lots of Love! x

xx

Alysia (Purely) Pope

 

Chickpea "Chicken" Salad

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Serves: 5 Prep Time: 10 Minutes Cooking Time: 0 Minutes

Ingredients

• 1 can chickpeas, rinsed & drained
• 1/2 c celery, chopped
• 1/2 c sweet onion, chopped
• 1/2 cup avocado or vegan mayo
• 1/4 c dill pickle relish
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1 tsp dill
• 1 tsp celery seed
• 1/2 tsp poultry seasoning (I used Trader Joe's Vegan "Chickenless" Seasoning)
• Salt & pepper, to taste
• 1 tbsp fresh dill, diced (for topping)

Instructions

Chickpea Kickin!

1. In a large bowl, mix together all of the ‘sauce’ ingredients. This will include the mayo, pickle relish, mustard, ACV, paprika, dill, celery seed, poultry seasoning, salt and pepper.
2. Once well mixed, add in rinsed/drained chickpeas, celery and sweet onion.
3. Ensure the sauce is well combined with the chickpea mixture, top with dill and enjoy!

Notes

Recipe will stay good in the fridge for about a week.