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Chickpea Chicken Salad

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A quick, protein-rich twist on chicken salad made with mashed chickpeas, creamy dressing, and crunchy vegetables—perfect for sandwiches, wraps, or salad bowls.

Ingredients

  1. 1 can (15 oz) chickpeas, drained and rinsed
  2. 1/4 cup vegan or regular mayonnaise (or plant-based yogurt)
  3. 1 tsp Dijon or yellow mustard
  4. 1/2 cup celery, finely chopped
  5. 1/4 cup red onion or scallions, finely chopped
  6. 2 tbsp fresh dill, parsley, or chives (optional)
  7. 1 tbsp lemon juice
  8. Salt and pepper, to taste
  9. Optional: 2 tbsp chopped pickles or relish
  10. Optional: 1/4 cup diced apple
  11. Optional: 2 tbsp chopped walnuts or almonds
  12. Optional: 1/2 tsp curry powder or sriracha
  13. Optional: 2 tbsp dried cranberries

Instructions

Place chickpeas in a mixing bowl and roughly mash with a fork or potato masher, leaving some chunks for texture.

  1. Stir in mayonnaise, mustard, celery, onion, and fresh herbs until well combined.
  2. Add lemon juice, salt, and pepper. Mix well, then taste and adjust seasoning as desired.
  3. Fold in any optional mix-ins like nuts, apples, curry powder, or sriracha for custom flavor.
  4. Refrigerate for at least 30 minutes before serving if possible, to allow flavors to meld.

Notes

  1. For a lighter base, replace half or all of the mayo with Greek or plant-based yogurt.
  2. For a seafood-like twist, add nori flakes or chopped capers.
  3. Serve over greens for a low-carb option or in wraps for portability.

Nutrition

Find it online: https://thefamilycooking.com/chickpea-chicken-salad/