Chickpea Chicken Salad

Chickpea Chicken Salad will trick your tastebuds in the very best way. This easy chickpea recipe is a filling plant-based, protein-packed lunch option that can be made in minutes.

Prep Time 10

Total Time 10

Course Salad

Cuisine American

Keyword dairy free, gluten free, vegan, vegetarian

Method No Bake

Servings

Calories 156kcal

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 depending on how creamy you like it
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

For serving:

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. Add the remaining ingredients to the bowl then stir to combine.
Taste then add more mayonnaise for creaminess or lemon juice for brightness. Serve with your choice of base.

Video

Notes

Store in the refrigerator for up to 5 days.

Nutrition