You know that feeling when you just want a classic, creamy, comforting sandwich? For me, it was always a chicken salad sandwich. But, uh, that doesn’t really work anymore with my whole eating-more-plants thing.
I tried a bunch of vegan versions and a lot of them were just…meh. They were either too complicated or tasted like sad, wet chickpeas. It was a real bummer.
So I decided to make my own. This isn’t some fancy, 20-ingredient recipe. This is the simple, gets-the-job-done, tastes-freaking-good chickpea “chicken” salad you can make in like, 10 minutes. Let’s do this.
The Best Vegan Chickpea “Chicken” Salad
This recipe is for those days you need something fast, easy, and actually delicious. It’s perfect for a quick lunch or a light dinner.
What You’ll Need
Here’s the simple list of stuff you need to grab. Nothing weird or hard to find here, I promise.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Chickpeas | 1 (15-ounce) can | Rinsed, drained, and patted dry. |
| Vegan Mayo | 1/3 to 1/2 cup | Use your favorite brand. |
| Celery | 1 large stalk | Finely chopped for that good crunch. |
| Red Onion | 1/4 cup | Finely chopped. |
| Dill Pickles | 2 tablespoons | Chopped. Or use relish. |
| Dijon Mustard | 1 teaspoon | Adds a nice little tang. |
| Salt & Black Pepper | To taste | Don’t be shy with the pepper. |
Tools To Get the Job Done
You don’t need a pro kitchen for this. Just a few basic things.
- A medium-sized bowl
- A fork or potato masher
- A knife for chopping
- Measuring cups and spoons
How to Make It: Step-by-Step
Step 1: Get your chickpeas in the bowl. Use a fork or a potato masher to mash them up. Don’t go crazy and turn it into hummus, you want to leave some chunks for texture.
Step 2: Add the vegan mayo, chopped celery, red onion, pickles, and Dijon mustard to the bowl. Mix it all together until everything is coated well.
Step 3: Give it a taste. Now add salt and pepper until you like how it tastes. Sometimes I add a little more mayo if it looks dry. You’re the boss here.
Step 4: You can eat it right away, but it’s even better if you let it sit in the fridge for about 30 minutes. The flavors all get to know each other and it just tastes better.
Pro Tips from My Kitchen
I’ve made this a million times. Here are a few things I’ve learned that make it way better.
- Dry Your Chickpeas: After you rinse and drain them, pat them dry with a paper towel. This stops the salad from getting watery and gross.
- Toast Your Bread: If you’re making a sandwich, please toast the bread. It holds up so much better and doesn’t get soggy from the creamy salad.
- Don’t Skimp on the Crunch: The celery and onion are key. If you want even more texture, try adding some chopped walnuts or sunflower seeds. It’s a game-changer.
Swaps and Fun Variations
Feeling like changing things up? Go for it. This recipe is super flexible.
| If you don’t have… | You can use… | The result will be… |
|---|---|---|
| Red Onion | Green Onions or Shallots | A little milder in flavor. |
| Dill Pickles | Sweet Relish or Capers | Sweeter with relish, saltier with capers. |
| Vegan Mayo | Mashed Avocado | Creamy, but will turn brown faster. |
| Dijon Mustard | Yellow Mustard | A classic, slightly different tang. |
You can also add things like fresh dill, a squeeze of lemon juice for brightness, or a little curry powder for a totally different flavor.
Meal Pairing & Serving Ideas
This isn’t just for sandwiches!
- As a Salad: Serve a big scoop over a bed of fresh lettuce.
- With Crackers: Use it as a dip with your favorite crackers or veggie sticks.
- In a Wrap: Roll it up in a tortilla with some spinach for an easy lunch.
Leftovers and Storage
Got some left? Cool. Just put it in an airtight container in the fridge.
It will stay good for about 3 to 4 days. It might get a little dry, so you can stir in a tiny bit of extra mayo before serving it again.
Frequently Asked Questions
Q1. My salad seems too dry. What did I do wrong?
Ans: You didn’t do anything wrong! Some brands of vegan mayo are thicker than others. Just add another tablespoon of mayo and mix it up until it’s the creaminess you like.
Q2. Can I use dried chickpeas instead of canned?
Ans: Totally. You’ll just have to cook them first. Make sure they are cooked until they are soft enough to mash easily. You’ll need about 1 ½ cups of cooked chickpeas.
Q3. Can I make this ahead of time?
Ans: Yes, it’s a great recipe to make ahead. It actually tastes better the next day. Just store it in the fridge and it’s ready to go when you are.
Wrapping Up
See? Super easy. You get a creamy, crunchy, and satisfying salad that hits all the right notes, and there’s no chicken involved.
Now go make it! And when you do, come back and leave a comment. Tell me if you tried any fun variations or how you liked to eat it. I’d love to hear about it.
