Give chicken (or tuna or egg) a run for its money with this vegan spin on classic creamy chicken salad. This recipe is a pinch hitter for last minute dinners when you’re running low on proteins, but delicious in it’s own plant-based right. It’s also perfect for meal-prep lunches. Pack it up with crackers and fruit, or use it to top a green salad.
- 2 14.5-oz cans chickpeas, drained
- 1 celery rib, finely chopped
- 2 green onions, minced
- 1/3 cup vegan mayo (or regular if not vegan)
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- Salt and pepper
In a food processor, pulse beans 10-20 times or until finely chopped/minced (but not pureed, you want texture!). Transfer beans to a medium bowl and fold in remaining ingredients through dijon mustard. Check for seasoning and add additional lemon juice, if desired. Salt to taste (I use about 1/2 teaspoon) and add a few grinds of black pepper. Serve on toasted hearty whole grain bread or with crackers.