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 minutesminutes
Inactive time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Calories 702kcal
Author Ligia Lugo
Ingredients
12ozcanned chickpeas rinsed, drained
½cupcelerychopped
½cupred onionchopped
1tspchicken seasoning blend
1tspgarlic powder
1tspdill
1tspblack pepper
1tspsalt
1tbspapple cider vinegar
¾cupvegan 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.