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.
Creamy Chickpea 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.
Make Ahead Tips
Can be prepared up to four days in advance. Keep tightly covered in the fridge.