A creamy, protein-packed vegan take on classic chicken salad, made with mashed chickpeas, crunchy celery, and a tangy vegan mayo dressing — ready in 15 minutes with no cooking required.
8
servings
Ingredients
- 4 cans chickpeas, drained and rinsed (15 oz each)
- 0.7 cups vegan mayonnaise
- 2 celery stalks, finely diced
- 0.5 cups red onion, finely diced
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 4 tablespoons fresh dill, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 sandwich bread slices or lettuce leaves, for serving
Steps
1
Mash the chickpeas: Add 4 cans chickpeas, drained and rinsed (15 oz each) to a large bowl and mash with a fork or potato masher until mostly broken down but still a bit chunky.2
Add the dressing: Stir in 0.7 cups vegan mayonnaise, 2 tablespoons Dijon mustard, and 2 tablespoons fresh lemon juice until well combined and creamy.3
Add the crunch and herbs: Fold in 2 celery stalks, finely diced, 0.5 cups red onion, finely diced, and 4 tablespoons fresh dill, chopped.4
Season to taste: Season with 1 teaspoons salt and 0.5 teaspoons black pepper, tasting and adjusting as needed.5
Serve: Serve the mixture on 4 sandwich bread slices or lettuce leaves, for serving, either as a sandwich or over a bed of greens.
Notes
For extra crunch, add a tablespoon of chopped walnuts or sliced almonds. This salad keeps well in the fridge for up to 4 days in an airtight container, making it great for meal prep. Serve it in a sandwich, over greens, or stuffed into a pita for a quick, satisfying plant-based meal.