'Almost Chicken' Chickpea Salad
Creamy, chunky, fresh and full of flavor, this Chickpea Salad really is the closest to Chicken Salad as you can get, without the chicken!
When I lived in Pensacola, Florida for undergrad, there was this place downtown called Hub Stacey's. They had the best chicken salad flatbread I've ever put in my mouth, with huge chunks of tender, flavorful chicken, crunchy celery, and big, juicy red grapes. Swoon.
It was heaven stuffed to the brim (sometimes overflowing) of their warm, soft flatbread - the best I can remember having, next to one from our local Greek gyro spot in Boca Raton called Souvlaki Fast. I've been on a mission to mimic it as much as possible using all plant-based, dairy-free ingredients. Well, here's my take on it, and folks...I think I've hit the jackpot with this one.
If you like creamy, dreamy chicken salad but are looking for a quick meatless lunch, or one that won't add inches (yes, inches) to your waste line, this is the salad for you!
This 'Almost Chicken' Chickpea Salad is:
perfect for lunch
packed with flavor
great as a sandwich, wrap, or by the spoonful!
Now, let's make 'Almost Chicken' Chickpea Salad!
Step 1. In a food processor, add the can (or cooked and drained) chick peas, lemon juice, salt, pepper, onion powder and mayonnaise (or yogurt) and pulse 2-3 times. How many times you pulse and for how long will determine how chunky your salad will be. Spoon the chickpea mixture into a mixing bowl.
Step 2. Remove the skin on the cucumber, unless it's English or pickling which don't need the skin removed, and dice along with the celery and red onion. Quarter the grapes and finely chop the fresh herbs (skip this if you're using dried dill only), and add these to the chickpea mixture, along with the diced cucumber, celery and red onion. Add the old style mustard and stir to incorporate.
Step 3. Spoon onto toasted bread, a brioche bun, crackers, make into a wrap, plop onto some crisp romaine lettuce, or tuck inside a pita or flatbread. Top with sprouts, lettuce or cabbage. Add sweet pickles or tomatoes, and enjoy! Store in an airtight container in the fridge for up to one week.
This 'Almost Chicken' Chickpea Salad is the perfect protein-packed weekday lunch - and, it's toddler approved! Stuff it inside a warm flatbread or pita, use it on top of crunchy crackers, or make it into a sandwich. However you choose to serve it up, it's sure to make your mouth and stomach happy!
Recipe for 'Almost Chicken' Chick Pea Salad!
Time: 10 minutes
1 can chickpeas (garbanzo beans) or a heaping 1/2 cup dried, cooked and drained
1/2 cup mayonnaise or unsweetened plain yogurt
1 Tbsp lemon juice about 1/2 of one lemon
1/2 tsp sea salt
1/4 tsp onion powder
pepper to taste
2 Tbsp fresh dill, chopped or sub 1 Tbsp dried
1 Tbsp fresh tarragon, chopped
1/2 cup red seedless grapes, cut into quarters
1/3 cup cucumber, peeled and diced
1/4 cup red onion, diced
1/4 cup celery, diced about 1-2 stalks
1/2 tsp old style mustard aka 'whole grain' mustard. Can sub dijon or spicy mustard.
Add drained chickpeas to a food processor, along with mayonnaise, lemon juice, salt, onion powder & pepper. Pulse 2-3 times, depending on desired consistency.
Spoon into medium mixing bowl, and add chopped fresh herbs, grapes, cucumber, celery, onion & mustard. Stir until well incorporated.
Refrigerate for one hour, preferably. Serve chilled on warm flatbread, as a sandwich on whole grain bread, or on crunchy crackers.
Did you make this recipe? Tag @earthlyedible so I can see it!
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