Chickpea “Chicken” Salad

 Chickpea “Chicken” Salad is a plant-based alternative to traditional chicken salad. It’s creamy, flavorful, and perfect for sandwiches, wraps, or as a salad topper.

---

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup vegan mayo or regular mayo (or plain Greek yogurt for a lighter option)

1 teaspoon Dijon mustard

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup dill pickles, finely chopped (optional)

2 teaspoons lemon juice

1 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

Salt and pepper to taste

Optional: 1 tablespoon fresh dill or parsley, chopped

---

Instructions

1. Mash the Chickpeas:

In a large bowl, use a fork or potato masher to mash the chickpeas until most are broken up but some texture remains.

2. Mix the Dressing:

In a separate small bowl, whisk together the mayo, Dijon mustard, lemon juice, garlic powder, smoked paprika (if using), salt, and pepper.

3. Combine Ingredients:

Add the celery, red onion, pickles, and fresh herbs (if using) to the mashed chickpeas.

Pour the dressing over the mixture and stir until well combined.

4. Adjust Seasoning:

Taste and adjust salt, pepper, or lemon juice as needed.

5. Chill and Serve:

Refrigerate for at least 30 minutes to let the flavors meld. Serve on bread, in wraps, on crackers, or over greens.

---

Tips:

Add Crunch: Try adding chopped almonds, walnuts, or sunflower seeds.

Make it Spicy: Add a pinch of cayenne or a dash of hot sauce.

Storage: Store in an airtight container in the fridge for up to 3 days.

This versatile and protein-packed Chickpea “Chicken” Salad is perfect for meal prep or a quick lunch!