Vegan Chicken Salad

This Vegan Chicken Salad is so fresh and so full of flavor!  The mashed chickpeas add a nice, firm texture.  All the fresh veggies add the crunch.  The difference with this Vegan Chicken Salad is the dijon and vinegar which give this salad a wonderful POP of flavor.  Combined with the creaminess of the vegan mayo and yogurt and you have the perfect combination of firm, fresh and flavorful!  I love to serve this on whole wheat bread with a slice of fresh tomato and some lettuce.

This Vegan Chicken Salad is perfect for lunch, snacks or to pack up and take to your favorite picnic spot.

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Vegan Chicken Salad

This is a super fresh and flavorful vegan chicken salad - Great for sandwiches, wraps or with lettuce.

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Prep Time15 minutes mins

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Keyword: Chicken Salad, Chickpea, salad, Sandwich

Servings: 4

Ingredients

• 1 Can Chickpeas Drained
• ½ Cup Chopped Celery
• ½ Cup Chopped Red or Green Pepper
• ¼ Cup Chopped Red Onion
• ¼ Cup Chopped Dill Pickles
• 2 to 3 T Vegan Mayo
• 2 to 3 T Vegan Plain Yogurt
• 1 T Dijon Mustard
• 1 T Vinegar or Rice Wine Vinegar
• 2 T Fresh Dill Minced
• 1+ T Fresh Lemon Juice
• Salt and Pepper to taste

Instructions

• In a bowl, add the chickpeas and use a potato masher to mash until there are no full chickpeas left. I like to leave some larger pieces for more texture, but you can mash as smooth as you like!
• Now add all the chopped veggies and stir to mix well.
• Now add the vegan mayo and yogurt. If you don't have one or the other, that is fine, just add more of what you have. You can modify the measurements based on how creamy you want your salad.
• Finally, add all the flavorings. Again, you can adjust the measurements based on how bold you want your salad. The Dijon and the Vinegar is what gives this salad a KICK and makes it more bold than other recipes out there. You can modify based on your tastes. If you don't have fresh dill you can use dried dill - use about 1/2 as much dried vs fresh.
• Mix well and let refrigerate for 30 minutes to allow all the flavors to build.
• Serve on bread with lettuce and tomato!