Vegan Chicken Salad
This Vegan Chicken Salad is creamy, fresh, and ready in just 15 minutes. Made with chickpeas, vegan mayo, celery, red onion, and simple seasonings, it’s perfect for sandwiches, wraps, lettuce cups, or meal prep.
Servings: 4
Calories: 288kcal
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup vegan mayo
- 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 black pepper
Instructions
- Add the chickpeas to a bowl and mash them with a fork or potato masher until mostly mashed but still a little chunky.
- Add the remaining ingredients and mix until well combined. Serve on bread as a sandwich, in a wrap, over greens, with crackers, or simply as is.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 5 days.
- I don’t recommend freezing it because the mayo can separate and the celery and onion can lose their crunch.
- Serve it cold straight from the fridge, or let it sit at room temperature for a few minutes before eating.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 470mg | Potassium: 209mg | Fiber: 5g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
