Vegan Chickpea Salad
This easy vegan "chicken" salad is a quick, one-bowl recipe, perfect for meal prep or light summer lunches. Made with less than 10 ingredients, it's also customizable to be free of common allergens. Enjoy it in sandwiches, on crackers, or as a vibrant salad topping.
Price per Serving
Instructions
- 1
Mash chickpeas (2 cans) well with the back of a fork until flaky. A food processor can be used for pulsing, ensuring a flaky texture rather than a smooth hummus-like consistency.
- 2
Add the mashed chickpeas to a bowl with the celery (3 stalks), vegan mayonnaise (0.5 cup), juice (1 lemon), dried dill (0.5 tsp), black pepper (0.5 tsp), garlic powder (0.25 tsp), italian seasoning (0.25 tsp), and salt (0.25 tsp). If using, also add the walnuts (0.25 cup) now.
- 3
Combine all ingredients thoroughly until well mixed.
- 4
Taste the mixture and adjust any seasonings to your preference.
- 5
Serve immediately, or for enhanced flavors, let it chill in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Per portion
Macronutrients
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