Description
A delicious plant-based alternative to chicken salad, perfect for sandwiches or wraps.
Ingredients
Scale
- 2 cups cooked chickpeas (mashed)
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- Mash the chickpeas with a fork or potato masher.
- Add celery, red onion, vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Mix well until all ingredients are combined.
- Fold in fresh parsley.
- Serve on bread, wraps, or lettuce cups.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add chopped nuts or seeds for extra crunch.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: no-chicken salad, vegan sandwich, chickpea salad, plant-based lunch