Chickpea 'Chicken' Salad: Lunch Obsession!
Chickpea salad: make this plant-based 'chicken' salad in minutes! Creamy, zesty, and perfect for a quick, healthy lunch or meal prep.
Ingredients
- 15 oz can reduced-sodium chickpeas (drained and rinsed)
- 1 rib celery (minced)
- 1/4 cup minced pickles
- 1/4 cup minced shallot or onion
- 2-4 tablespoons regular or vegan mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh dill OR 1/2 teaspoon dried dill
- salt and pepper (to taste)
- lettuce wraps or cups, mixed greens, gluten free pita bread, gluten free toast, gluten free crackers
Instructions
- Add the chickpeas to a large mixing bowl then use a potato masher or the back of a fork to smash 3/4 of them until mostly smooth.
- Add the remaining ingredients to the bowl then stir thoroughly to combine.
- Taste the salad and adjust seasoning, adding more mayonnaise for creaminess or lemon juice for brightness as desired.
- Serve immediately with your choice of base, such as lettuce wraps or toast.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.