Yes, vegetarian chicken salad is kind of a misnomer. No chickens were harmed in the making of this salad. Instead, this salad uses chickpeas! (Probably my favorite bean, at least for today.) ;)
Mike’s sister first told us about chickpea “chicken” salad. She made some for us. It was great. We even asked for the recipe. And then, we never got around to making it. Until yesterday, when Mike asked if we could make it for lunch. I’m very glad he asked.
- 2 15-ounce cans of chickpeas (~3 cups), drained and rinsed
- 1 large stalk of celery, ends trimmed, diced
- 1/2 small red onion, diced (~1/4 cup)
- 1/4 cup mayonnaise or Veganaise
- 3 tablespoons dill relish
- 3 tablespoons dijon mustard
- salt and freshly cracked black pepper
- Place the chickpeas in a large bowl. Mash about half of them.
- Stir in the celery and onion. Add the mayonnaise or Veganaise, relish, mustard. Mix well. Season to taste with salt and pepper. Eat plain or serve on your favorite gluten-free sandwich bread.
It’s probably best to think of the above proportions as general guidelines. Just keep adding a little of this and a little of that until it tastes right. Or if you had a chicken salad recipe you enjoyed, follow those proportions.
I’ll also note that Mike’s sister’s version adds curry powder and diced carrot. It’s another fun twist to try.