For a plant-based twist on chicken salad, try this chickpea “chicken” salad. It’s perfect for a simple lunch served on crackers or toasted bread.
I love the flavor and crunch from the grapes + walnuts. You may also omit the walnuts to make the recipe nut-free.
This recipe is vegetarian and can be made vegan by using vegan mayo if preferred. If you’re looking for a “meatless Monday” lunch idea, look no further than this.
Chickpea “Chicken” Salad
3 Servings
Ingredients
- 1 15-ounce can garbanzo beans, rinsed and drained
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayo
- 2 celery stalks, chopped
- 3 green onions, chopped
- ¼ cup grapes, sliced in half
- ¼ cup chopped nuts (optional)
- Juice of half a lemon
- 1 teaspoon dijon mustard
- 1-2 tablespoons parsley, chopped
- ¼ teaspoon fine sea salt
- Freshly ground pepper to taste
Instructions
- In a large mixing bowl, mash the chickpeas with the back of a fork.
- Gently stir in the greek yogurt, mayo, celery, green onion, grapes, and nuts (if using).
- Add the lemon juice, mustard, parsley, sea salt, and pepper – adjusting seasoning to taste.
- Serve in a pita pocket, on toast, or with your favorite crackers. Refrigerate leftovers in airtight containers for up to 3-4 days.
Enjoy! Let me know if you try this recipe. I love seeing you tag me in your recipe creations on Instagram @everglownutrition.
If you liked this recipe you may also enjoy Easy Avocado Egg Salad.