Chickpea “Chicken” Salad

This amazing chickpea salad is perfect for anyone who wants a tasty, filling lunch that’s packed with plant-based protein and fiber. Your whole family will love this creamy, satisfying dish that comes together in just 10 minutes!

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Total Time: 10 minutes, Serves: 4 people, Yield: 4 cups.

Nutrition Profile: High-Fiber, Vegetarian.

Nutrition Facts (per serving): 300 Calories, 9g Fat, 37g Carbs, 12g Protein.

Ingredients You’ll Need

Canola mayonnaise: You’ll need ½ cup of this creamy base that holds everything together beautifully. It’s lighter than regular mayo but still gives you that rich, satisfying texture we all love.

Fresh flat-leaf parsley: Grab 3 tablespoons of chopped parsley for that bright, fresh flavor. The flat-leaf kind tastes so much better than the curly stuff, but use what you have!

Fresh dill: You’ll want 2 tablespoons chopped up nice and fine. This herb adds such a lovely, refreshing taste that makes the whole salad pop.

Country-style Dijon mustard: Just 1½ teaspoons gives you that perfect tangy kick. The country-style has little mustard seeds that add great texture too.

Kosher salt: A simple ½ teaspoon brings out all the other flavors. You can use regular table salt if that’s what you have on hand.

Smoked paprika: This ½ teaspoon is the secret ingredient that adds amazing depth and a hint of smoky flavor. Trust me, don’t skip this one!

Ground pepper: Just ¼ teaspoon of freshly ground black pepper adds the perfect finishing touch.

No-salt-added chickpeas: Two 15-ounce cans, drained and rinsed well. These little protein powerhouses are the star of our show!

Celery: You’ll need ½ cup chopped from about 2 stalks. This adds that essential crunch that makes every bite so satisfying.

Shallot: One large shallot chopped fine gives you ¼ cup of mild, sweet onion flavor. It’s so much gentler than regular onions.

How to Make Chickpea “Chicken” Salad

Step 1: Grab a large mixing bowl and combine your mayo, parsley, dill, mustard, salt, paprika, and pepper. Give it a good stir until everything is mixed together nicely. The mixture should look creamy and smell absolutely amazing!

Step 2: Add your drained chickpeas, chopped celery, and finely chopped shallot to the bowl. Stir everything together until all the chickpeas are well coated with that delicious dressing. You’ll know it’s ready when every bite looks creamy and flavorful!

Easy and Quick Chickpea “Chicken” Salad Version

Want to make this even faster? You can use 2 tablespoons of dried herbs instead of fresh ones! Just use 1 tablespoon dried parsley and 1 tablespoon dried dill. Plus, you can buy pre-chopped celery from the store to save even more time. The flavor will still be fantastic, and you’ll have lunch ready in about 5 minutes!

Serving Ideas

This chickpea salad is amazing on its own as a complete meal. Try it stuffed in warm pita pockets, spread on toasted sourdough bread, or served over crisp lettuce leaves. It’s also perfect with some crunchy crackers and fresh fruit on the side for a light, satisfying lunch.

Storage

Store your chickpea salad in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day when all the flavors have had time to blend together! No need to reheat – just serve it cold straight from the fridge.

Substitutions

No shallot? Use ¼ cup finely chopped red onion instead. Don’t have fresh herbs? Dried herbs work great too – just use half the amount. You can swap the canola mayo for regular mayo, Greek yogurt, or even avocado mayo. All of these swaps will give you delicious results!

Pro Tips

• Mash some chickpeas: Lightly mash about half the chickpeas with a fork for better texture that holds together on sandwiches.
• Let it chill: The flavors get so much better after sitting in the fridge for at least 30 minutes.
• Taste and adjust: Always taste before serving and add more salt, pepper, or lemon juice if needed.
• Keep it fresh: Add the celery right before serving if you want maximum crunch.

FAQs

Can I make this salad ahead of time?

You bet! This salad actually gets better with time. Make it up to 4 days ahead and store it in the fridge. The flavors will blend together beautifully, and you’ll have easy lunches ready to go all week.

What can I use instead of mayo?

Sure! You can use plain Greek yogurt for a lighter version, or try mashed avocado for something different. Some people love using tahini mixed with a little lemon juice too. All of these options will give you a creamy, delicious salad.

Can I freeze chickpea salad?

I wouldn’t recommend freezing this salad because the mayo and vegetables don’t freeze well. They get watery and lose their nice texture. But since it keeps for 4 days in the fridge, you can easily make a batch for the week!

How do I make this salad less mushy?

Great question! Make sure to drain and rinse your chickpeas really well, and pat them dry with paper towels. Also, don’t overmix the salad – just stir until everything is coated. Adding the celery right before serving helps keep things nice and crunchy too.

I’d love to hear how your chickpea salad turns out! Let me know if you try any fun variations or have questions. Happy cooking, friend!