Chickpea “Chicken” Salad 

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 

1. In a large mixing bowl, mash the chickpeas with the back of a fork. 
2. Gently stir in the greek yogurt, mayo, celery, green onion, grapes, and nuts (if using). 
3. Add the lemon juice, mustard, parsley, sea salt, and pepper – adjusting seasoning to taste. 
4. 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.