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4.34 from 3 votes

Vegan Chicken Salad

This vegan take on the classic dish uses chickpeas, vegan mayo, fresh veggies, and zesty spices. It's a quick, simple, and delicious meal you can enjoy anytime.
Prep Time 10 minutes
Inactive time 30 minutes
Total Time 40 minutes
Servings 2
Calories 702kcal
Author Ligia Lugo

Ingredients

  • 12 oz canned chickpeas rinsed, drained
  • ½ cup celery chopped
  • ½ cup red onion chopped
  • 1 tsp chicken seasoning blend
  • 1 tsp garlic powder
  • 1 tsp dill
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • ¾ cup vegan mayonnaise

Instructions

  • Place chickpeas into a large bowl.
  • Mash the chickpeas with a fork, leaving some chunks. You do not want to have chickpeas paste.
  • Add celery, onion, chicken seasoning, garlic powder, dill, black pepper, salt, and Vegan mayonnaise.
  • Stir the ingredients until well combined.
  • Refrigerate the salad for 30 minutes, and serve as desired.

Video

Notes

Recipe measurements are for dried dill based on simplicity. I prefer fresh dill when available. If you using fresh, you would want to use 1 tbsp instead.
You can use chopped celery or diced celery, based on your personal preference.
A tad of dijon mustard or lemon juice can go a long ways if you'd like a little twist in flavor.

Nutrition

Calories: 702kcal | Carbohydrates: 31g | Protein: 9g | Fat: 57g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2140mg | Potassium: 348mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg