Description
Chickpea “Chicken” Salad
This chickpea “chicken” salad is a high-protein vegetarian twist on the classic chicken salad! With mashed chickpeas, crisp veggies, and almonds mixed in a creamy homemade dressing, it’s a perfect option for a fresh, hearty meatless lunch. Whether you serve it on bread, over greens, or as a dip, it’s easy to make, customizable, and keeps well in the fridge for up to five days!
1 can (15 oz) chickpeas, drained and rinsed
1 rib celery, chopped
2 tbsp red onion, finely chopped
2 tbsp parsley, finely chopped
1 tbsp sliced almonds
Dressing:
1/3 cup mayo
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions:
1. Mash about 2/3 of chickpeas, leaving 1/3 intact.
2. Add celery, onion, parsley, and almonds.
3. Mix dressing ingredients and add to salad.
Prep Time: 10 mins
Kcal: 320 per serving
