Description
A hearty vegan salad that mimics the texture and flavor of chicken using chickpeas.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, mash the chickpeas with a fork until slightly chunky.
- Add the celery, red onion, vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Mix until well combined.
- Fold in the chopped parsley.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve on a bed of greens or in a sandwich.
Notes
- For a spicier version, add diced jalapeños.
- Serve with avocado slices for added creaminess.
- This salad can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan chickpea chicken salad recipe