Yields: 4 servings
Prep Time: 15 minutes
Ingredients
Core Salad:
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, minced
- 1/4 cup dill pickles, minced (or sweet relish)
- 1/3 cup vegan mayonnaise (or regular mayo if not strictly vegan)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
Optional Add-ins (choose some or all):
- 1/2 cup halved red grapes
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins or dried cranberries
- A few dashes of hot sauce
Instructions
- Mash the chickpeas: In a large bowl, mash about 3/4 of the chickpeas with a potato masher or fork. Leave some whole for texture variation.
- Combine the ingredients: Add the remaining core salad ingredients (celery, onion, pickles, mayo, lemon juice, mustard, dill, celery salt, pepper) to the bowl with the chickpeas and stir until well combined.
- Customize (optional): Stir in any of your favorite optional add-ins, such as grapes, nuts, dried fruit, or hot sauce.
- Taste and Season: Give the salad a taste and adjust any of the seasonings (lemon, salt, pepper, herbs) to your preference.
- Chill: Refrigerate for at least 30 minutes to allow flavors to blend.
- Serve: Enjoy your chickpea “chicken” salad in sandwiches, wraps, on crackers, or over a bed of lettuce.
Tips:
- Adjust the creaminess: Add more mayonnaise for a creamier salad, or a splash of extra lemon juice for more brightness.
- Make it ahead: Chickpea salad is even better when made ahead and chilled, letting the flavors really develop. It will stay good in the refrigerator for up to 4-5 days.
- Storage: Store any leftovers in an airtight container in the refrigerator.
