a simple vegan version of chicken salad - light, satisfying and delicious!
lunch, plant-based, vegan
chickpeas (garbanzo beans)
drained and rinsed
I used vegan mayo, but use your preference
dill pickle spears
or 1-2 tbsp fresh, chopped dill
Mash chickpeas in a medium bowl using a fork or potato masher. Leave some chickpeas whole to add to your salad's texture.
Chop pickles and celery - mix into chickpea mash.
Stir in mayo, dijon mustard, dill, onion powder, garlic powder and salt/pepper per your preference.
Enjoy on a sandwich, with crackers or on a bed of lettuce. Keeps refrigerated in a tightly-sealed container for ~5 days.
Feel free to get creative! Add in your favorite chicken salad ingredients, such as dried cranberries, grapes, nuts, hot sauce, and more!