Vegan Chickpea (“Chicken”) Salad

Due to the simplicity and diversity of this type of salad, this recipe is not very specific. I just needed something hearty and filling to take to campus while I did some work today and I made this from what I already had in the kitchen. The following is a loose guideline to making a salad or spread that’s got a chicken salad taste and feel but a vegan kindness to it :)


  • 1 can chickpeas, drained, rinsed and mashed
  • 2-3 stalks of celery, finely chopped
  • 1/4 of a bell pepper of any colour (I had green) finely chopped
  • 1/4 cp of cucumber finely chopped or 1-2 dill pickles finely chopped (or both!)
  • 3 Tbsp Veganaise (or some other vegan mayo)
  • 1Tbsp dijon mustard
  • 1Tbsp lemon juice
  • a sprinkling of dried dill to taste
  • salt and pepper to taste (I used lots of pepper, and I might try a pinch of cayenne pepper next time)


  • mix all of the ingredients with the mashed chickpeas
  • taste and adjust salt, pepper, and dill to taste or add more mayo if you like it a bit wetter)
  • Alternatively, you can throw all this good stuff into a blender or food processor for a good whipping

Voila. Chickpea “chicken” salad. Spread it on crusty breads, crackers, or make a nice sammy for your lunch.



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