Vegan Chicken Salad
Delightfully creamy and bursting with flavor, this Vegan Chicken Salad is a plant-based twist on a classic favorite, making it perfect for lunches, picnics, or meal prep! Made with nutrient-packed chickpeas, this recipe achieves a crave-worthy "chicken-like" texture without any meat. It features a medley of fresh ingredients like crunchy celery, tangy dill pickles, and vibrant parsley, all tied together with a zesty blend of vegan mayonnaise, Dijon mustard, and lemon juice. Ready in just 15 minutes and requiring no cooking, this quick and easy no-cook recipe is as versatile as it is delicious—serve it as a sandwich filling, in a wrap, or atop a salad. This crowd-pleaser is not only vegan but also high in protein, making it a wholesome, dairy-free, and egg-free alternative that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (15 oz) Canned chickpeas (garbanzo beans), drained and rinsed
- 0.25 cup Vegan mayonnaise
- 2 stalks Celery, finely chopped
- 0.25 cup Red onion, finely chopped
- 0.25 cup Dill pickles, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the drained and rinsed chickpeas into a medium-sized mixing bowl.
Using a fork or potato masher, roughly mash the chickpeas until they are broken down but still have some texture. Aim for about 80% mashed with a few whole pieces for a 'chicken-like' texture.
Add the vegan mayonnaise, celery, red onion, dill pickles, parsley, Dijon mustard, and lemon juice to the bowl.
Sprinkle the salt and black pepper over the mixture.
Using a spatula or spoon, stir everything together until well combined. Taste and adjust seasonings if needed.
Serve immediately as a sandwich filling, in a wrap, stuffed in a pita, or on top of a salad. Alternatively, refrigerate for at least 30 minutes to allow the flavors to meld together for an even tastier result.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 29.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
