Vegan Chicken Salad (Printable)
Plant-based chicken salad with mashed chickpeas and creamy dairy-free dressing, ready in 15 minutes.
# What You Need:
→ Salad Base
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 cup celery, finely diced
03 - ½ cup red grapes, halved (or dried cranberries)
04 - ¼ cup red onion, finely diced
05 - ¼ cup chopped walnuts or sliced almonds (optional)
06 - ½ cup cucumber, diced
07 - 2 tablespoons fresh parsley, chopped
→ Dressing
08 - ⅓ cup vegan mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon lemon juice
11 - 1 teaspoon maple syrup or agave
12 - ¼ teaspoon garlic powder
13 - Salt and black pepper, to taste
# How-To:
01 - In a large mixing bowl, roughly mash the drained chickpeas using a fork or potato masher, leaving some beans whole for added texture and bite.
02 - Add the finely diced celery, halved grapes, red onion, nuts, cucumber, and chopped parsley to the mashed chickpeas. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup, garlic powder, salt, and black pepper until smooth and creamy.
04 - Pour the prepared dressing over the chickpea and vegetable mixture, folding gently until all ingredients are thoroughly coated.
05 - Taste the salad and adjust salt, pepper, or lemon juice as desired to balance the flavors.
06 - Serve chilled on a bed of fresh greens, scooped into a sandwich, or wrapped in a tortilla.
# Expert Tips:
01 -
- It comes together in the time it takes to brew coffee and tastes even better after sitting in the fridge overnight.
- The creamy dressing clings to every nook of the mashed chickpeas so each bite feels indulgent without a drop of dairy.
02 -
- Overmashing the chickpeas into a paste ruins the texture, so stop while some are still recognizable.
- Letting the salad rest in the fridge for at least thirty minutes before serving transforms the flavor completely.
03 -
- If your vegan mayo is on the thin side, add an extra half tablespoon of Dijon to thicken the dressing and boost flavor simultaneously.
- Toast the walnuts in a dry pan for three minutes before adding them and you will unlock a warmth that makes the whole bowl smell incredible.