Ingredients:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup carrots, grated or finely chopped
- 1/4 cup dill pickle, chopped (optional but adds great flavor)
- 1/4 cup green onion, chopped (optional)
- 1/4 cup fresh parsley or cilantro, chopped (optional)
For the Dressing:
- 1/4 cup vegan mayonnaise (or more, depending on desired creaminess)
- 2 tablespoons Dijon mustard (for tang)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon maple syrup (optional, for sweetness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
For Serving:
- Sandwich bread or wraps (for a sandwich or wrap)
- Lettuce, for added crunch
- Tomato slices, optional
Instructions:
1. Prepare the Chickpeas:
- In a large bowl, mash the chickpeas with a fork or potato masher. Leave some chunks for texture; the mixture should be a bit chunky, not completely smooth.
2. Make the Dressing:
- In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup (if using), garlic powder, onion powder, smoked paprika (if using), and salt and pepper to taste. Adjust the seasoning according to your preference. If you like a creamier salad, add more mayo.
3. Mix the Salad:
- Add the chopped celery, red onion, carrots, pickle, green onion, and parsley (if using) to the mashed chickpeas. Stir in the dressing and mix everything together until well coated. Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard for extra flavor.
4. Serve:
- You can serve the Chickpea “Chick-Un” Salad in a variety of ways:
- Spread it on a slice of bread and top with lettuce and tomato for a sandwich.
- Use it as a filling for wraps or pita pockets.
- Serve it on a bed of greens for a lighter option.
- Enjoy with crackers as a dip.
Tips:
- Add-ins: You can customize this salad by adding ingredients like chopped avocado, raisins, nuts (walnuts, almonds, or pecans), or even vegan cheese for extra flavor and texture.
- Make ahead: This salad can be made ahead and stored in the fridge for up to 3-4 days, allowing the flavors to meld.
- Spicy kick: If you prefer a bit of heat, add some chopped jalapeños, hot sauce, or cayenne pepper to the dressing.
This Chickpea “Chick-Un” Salad is a protein-packed, flavorful, and satisfying dish that’s perfect for sandwiches, wraps, or as a simple salad. It’s the perfect vegan replacement for traditional chicken salad! 🌱
