The Best Vegan Chicken Salad (15 Minutes)
The Best Vegan Chicken Salad in just 15 minutes! Perfect for sandwiches, wraps, or as a refreshing salad. A must for picnics and barbecues, this quick plant-based delight will leave you craving more!
Servings: 4
Calories: 186kcal
Ingredients
- 15 ounce can chickpeas drained and rinsed
- ½ cup vegan mayonnaise
- 1 celery rib chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill
- ½ teaspoon chicken seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the chickpeas to a bowl and mash them with a fork or a potato masher.
- Add all the remaining ingredients and mix until well combined. Enjoy it on bread as a sandwich or open-faced, on a bed of leafy greens, or simply as is.
Notes
- Drain and rinse the chickpeas well. This helps remove any excess liquid and ensures a better texture for your salad.
- Use a fork to mash the chickpeas. This technique creates a slightly chunky and satisfying texture, resembling traditional chicken salad.
- Customize the texture. If you prefer a smoother consistency, blend a portion of the chickpeas and mayo together before mixing with the remaining ingredients.
- Let it chill for better flavor. After mixing the ingredients, allow the salad to chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Get creative with your serving options. Besides sandwiches and wraps, try serving it in lettuce cups, on top of baked potatoes, or as a filling for Vegan Stuffed Peppers.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 466mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg
