Enjoy the flavors of a classic in this vegan chicken salad! Made with mashed chickpeas, this sandwich has crunch from celery and a burst of sweetness with red grapes. It’s a quick and easy lunch or dinner that pleases the palate!
Jump to:
This vegan chicken salad sandwich is a plant-based twist on a classic favorite. The humble chickpea is transformed into a delightful, protein-packed alternative to chicken. It has the perfect balance of flavors with a creamy yogurt dressing, fresh dill, crisp celery, and sweet red grapes. This sandwich offers a variety of flavors and textures to create a mouth-watering bite.
If you love this sandwich recipe, be sure to check out a few of my other favorites:
💗 Why You’ll Love This Recipe
Delicious and Satisfying: This sandwich is bursting with fresh flavors. The variety of tastes and textures will leave you feeling satisfied.
Easy Preparation: This sandwich is quick and easy to prepare in only 15 minutes!
Versatility: Chickpeas are incredibly versatile and can mimic the texture and consistency of chicken when mashed. They readily absorb the flavors of the seasonings and dressing, making for a delicious and satisfying sandwich filling.
Variety of Nutrients: The combination of ingredients, including chickpeas, dill, celery, and grapes, provides a wide array of nutrients, vitamins, and minerals, ensuring a well-rounded meal.
🥣 Ingredients and Notes
Chickpeas: Canned chickpeas work well. Be sure they are drained and rinsed.
Vegan Plain Yogurt: Cashew yogurt has a neutral flavor and a creamy texture.
Red Onion: Finely dice the onions. Only a small amount is needed. They add both crunch and flavor.
Celery: Adds color and texture.
Red Grapes: Brings a burst of sweetness in each bite.
Fresh Dill: For an aromatic finish.
Seasoning: A simple seasoning of garlic powder, salt, and pepper with Dijon mustard for a hint of spic and apple cider vinegar and lemon juice for needed acidity.
📖 Variations and Substitutions
Vegan Mayo: I chose not to use vegan mayo because I have a distaste for it. So, I always opt for plain vegan yogurt when I make creamy dressings. However, if you have vegan mayo, you can use it instead of yogurt.
Different Herbs and Spices: Feel free to experiment with the herbs and spices. Fresh parsley or cilantro with a hint of paprika and chili powder creates a whole different flavor profile.
👩🏻🍳 How to Make Vegan Chicken Salad
- Add the drained and rinsed chickpeas to a bowl. Using a fork or potato masher, mash the chickpeas until almost entirely smashed but still have some texture.
- Add the vegan yogurt, chopped celery, diced red onions, dijon mustard, lemon juice, garlic powder, apple cider vinegar, dill, salt, and pepper. Fold everything together until it’s combined.
- Gently fold in the quartered red grapes.
- Serve it between whole wheat bread with lettuce and tomato.
📝 Expert Tips
- Opt for canned chickpeas. They are convenient and easy to mash.
- Use unsalted canned chickpeas so that you have control over the seasoning.
- When mashing the chickpeas, aim for a consistency that resembles the texture of shredded chicken. Leave some chunks for added texture.
- Ensure that the yogurt you use for the dressing is unsweetened and not flavored.
- If you have time, refrigerate the salad for 30 minutes before assembling. This allows the flavors to meld together and for the salad to cool, enhancing the overall taste.
- Consider using whole-grain, artisan, or sourdough bread for added depth of flavor and a better texture.
❓ FAQS
Other additions you might want to consider include slivered almonds for added crunch and protein. Or add a ¼ cup of raisins, shredded carrots or diced apples.
This salad is best enjoyed cold. Allowing it to cool in the refrigerator before serving helps to bring out the flavors.
🍽 How to Serve
Main Dish: Enjoy this vegan chicken salad between your favorite slices of bread, or serve with whole wheat tortillas to create wraps. Serve with a side of your favorite veggies and fruit.
Appetizer: This also works well as an appetizer served with crackers for dipping.
🫙 How to Store and Keep
Store the chickpea filling in an airtight container in the fridge for up to 5 days.
⚖️ Serving Size
This chickpea salad recipe makes four large sandwiches.
😋 More Vegan Salad Recipes!
Recipe
Vegan Chicken Salad
Equipment
- Potato Masher or fork
Ingredients
- 15 ounces chickpeas 1 can (drained and rinsed)
- 2 stalks celery finely diced
- ¼ cup red onion finely diced
- ½ cup plain vegan yogurt
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon apple cider vinegar
- 1 tablespoon fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red grapes cut into quarters
- 8 slices whole wheat bread
- lettuce for serving
- 1 tomato sliced
Instructions
- Add the drained and rinsed chickpeas to a bowl. Using a fork or potato masher, mash the chickpeas until almost fully mashed but they still have some texture.
- Add the vegan plain yogurt, chopped celery, diced red onions, dijon mustard, lemon juice, garlic powder, apple cider vinegar, dill, salt and pepper. Fold everything together until it’s combined.
- Gently fold in the quartered red grapes.
- Serve between slices of whole wheat bread, with lettuce and tomato.
Notes
- Opt for canned chickpeas. They are convenient and easy to mash.
- Use unsalted canned chickpeas so that you have control over the seasoning.
- When mashing the chickpeas, aim for a consistency that resembles the texture of shredded chicken. Leave some chunks for added texture.
- Ensure that the yogurt you use for the dressing is unsweetened and not flavored.
- If you have time, refrigerate the salad for 30 minutes before assembling. This allows the flavors to meld together and for the salad to cool, enhancing the overall taste.
- Consider using whole-grain, artisan, or sourdough bread for added depth of flavor and a better texture.
- Store in the refrigerator in an airtight container for up to 5 days.
Kris
This has become my new favorite quick and easy lunch! Thanks!
Amanda Wren-Grimwood
Chickpeas are so filling and tasty so I really enjoyed this sandwich with the crunch of the vegetables too.
Dannii
This was such a great way to use chickpeas and a delicious sandwich filling.