Vegan Chickpea Salad
A plant-based twist on a classic chicken salad recipe. Perfect for sandwiches, a fun addition to a salad, and delicious on it's own!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
- 3 cups chickpeas
- ¼ cup vegan mayo
- ¼ cup dijon mustard
- ¼ cup dill pickles finely chopped
- 1 teaspoon apple cider vinegar
- 1 teaspoon organic sugar can sub 1 teaspoon maple syrup
- 2 teaspoon lemon juice
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped
- ¼ cup apples diced
- ¼ cup dried cranberries
- 2 tablespoon pepitas or sunflower seeds
- salt and pepper to taste
Start by mixing your mayo, mustard, pickles, apple cider vinegar, sugar, lemon juice, salt & pepper.
Drain and rinse your chickpeas. Use a potato masher (or a fork) to half-mash your chickpeas. Press down a few times to squish them a bit, but they should still have some structure.
Add your remaining ingredients and your mayo mixture to the chickpeas and mix well.
You can serve right away, but I recommend placing in the fridge for a couple hours to allow the flavors to meld together, making it taste extra delicious!
This can be stored in an airtight container in the fridge for up to 5 days.