Prior to my plant-based days, I used to love chicken salad. It’s taken quite a bit of time but I finally have a super delicious vegan chickpea salad recipe that’s perfect on a salad, in a wrap or sandwich, or on it’s own!
- 3 cups chickpeas
- 1/4 cup vegan mayo
- 1/4 cup dijon mustard
- 1/4 cup finely chopped pickles (I use dill)
- 1 tsp applecider vinegar
- 1 tsp organic sugar (can sub 1 tsp maple syrup)
- 1/4 tsp lemon zest
- 1 tsp lemon juice
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped apple
- 1/4 dried cranberries
- 2 Tbsp pepitas or sunflower seeds
- Salt and pepper to taste
Start by mixing together your mayo, mustard, chopped pickles, apple cider vinegar, sugar, lemon zest and juice, salt, and pepper.
Mix in your chickpeas and use a potato masher to half-mash the chickpeas (press down a few times to mash a bunch of them but they should still have some structure to them). Mix in your remaining ingredients. Add extra salt and pepper to taste if necessary.
*I recommend making this at least a few hours ahead of when you plan to eat it. This will allow the flavors to meld and will make it taste even yummier!