Chickpea Chicken Salad

If you’re looking for a tasty vegan meal that’s high in protein and fiber, look no further than chickpea chicken salad. Don’t be confused by the use of “chicken” in the title—this recipe contains no meat, but it’s one of those vegan recipes even meat eaters will love! It’s filled with mild, nutty chickpeas and captures all the flavors and textures of a traditional chicken salad. Fresh parsley, dill, pickles and onions come together to create a vibrant, nutritious salad that’s loaded with flavor.

If you want a quick, healthy make-ahead option for easy weekday lunches, chickpea recipes are the way to go—and this vegan chickpea chicken salad recipe is an excellent one to have in your meal-prepping repertoire. Serve it on its own, spoon it over lettuce leaves, wrap it up in a tortilla or sandwich it between two slices of soft bread.

Ingredients for Chickpea Chicken Salad

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• Chickpeas: Also known as garbanzo beans, chickpeas have a nutty, almost buttery flavor. You can use two cans of no-salt-added garbanzo beans or swap in 3/4 cup of dried chickpeas for every 15-ounce can.
• Vegan mayonnaise: Use your favorite store-bought brand or make homemade vegan mayonnaise. Your choice!
• Parsley: Fresh parsley has a clean, almost peppery taste that’s particularly bright in this recipe.
• Lemon juice: The lemon’s bright acidity will balance the richness of the mayonnaise. The juice also adds moisture, which is helpful because garbanzo beans tend to be a bit dry.
• Dill: Fresh chopped dill adds a slightly tangy, almost grassy flavor with a hint of lemon. It’s perfect for this salad!
• Dijon mustard: This recipe requires just 1 teaspoon of mustard, but it goes a long way. Mustard gives the dressing a deep flavor.
• Celery: Celery brings a light, welcome crunch to contrast the creaminess of the garbanzo beans and mayonnaise.
• Dill pickle: Dill pickles are a type of pickle known for their tart and bright flavor. They add a characteristic sourness to garbanzo chicken salad.
• Onions: We include chopped red and green onions for crunch and flavor.

Directions

Step 1: Make the dressing

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In a large bowl, whisk together the mayonnaise, parsley, lemon juice, dill, Dijon mustard, salt and pepper.

Step 2: Smash the chickpeas

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Add the chickpeas to the bowl and smash lightly, using the back of a fork to break the chickpeas apart.

Step 3: Stir in the remaining ingredients

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Stir in the celery, pickles, red onion and green onion. Cover the bowl and refrigerate until ready to serve.

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Chickpea Chicken Salad Variations

• Make an open-faced sandwich: For a filling, satisfying lunch, spoon garbanzo chicken salad on top of fresh homemade bread.
• Enjoy it with greens: Skip the bread and spoon chickpea chicken salad into large lettuce leaves to make lettuce wraps. Or serve it over chopped mixed greens as a salad.
• Add herbs and spices: Feel free to customize this recipe with herbs and spices. One really delicious twist involves adding 1 teaspoon of curry powder to make a vegan version of curry chicken salad. You can also mix in dried cranberries, raisins and finely diced red peppers.

How to Store Chickpea Chicken Salad

Store any leftover chickpea chicken salad in an airtight container in the fridge. Plan on enjoying it within four days. If the salad begins to dry out, add more vegan mayo and a splash of lemon juice just before serving.

Can you make chickpea chicken salad ahead of time?

If you want to meal-prep for the week, you can certainly make chickpea chicken salad ahead of time. As long as it is properly stored, it’ll last for up to four days.

Chickpea Chicken Salad Tips

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Can you make chickpea chicken salad without mayonnaise?

We make vegan chickpea chicken salad with vegan mayonnaise, but you can certainly make chicken salad without mayonnaise. Try increasing the amount of Dijon mustard and mixing it with olive oil, fresh herbs and lemon. You can also swap in mashed avocado or hummus. If you’re not concerned about making the salad with vegan-friendly ingredients, you can swap in Greek yogurt or sour cream.

Can you make vegan chickpea chicken salad with dried garbanzo beans?

Our chickpea chicken salad recipe uses canned chickpeas, but you can absolutely use dried beans instead. You’ll need about 3/4 cup of dried chickpeas for every 15-ounce can in the recipe. Soak the chickpeas overnight (or quick-soak the dried beans), then simmer them on the stovetop until tender. Drain the liquid and chill the chickpeas in the fridge before adding them to the salad. Warm chickpeas will result in a runnier salad, which isn’t exactly the texture we’re going for here.

What other recipes can you make with chickpeas instead of chicken?

Chickpeas are high in protein and have a neutral flavor, making them a great replacement for chicken in recipes like chickpea burgers, slow-cooker chickpea tagine or minestrone soup.