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
- 2 stalks of celery, diced
- 1/4 cup diced red onion
- 1/4-1/3 cup mayo, miracle whip, or veganaise
- 1 heaping tablespoon dill relish
- 1 heaping tablespoon dijon mustard
- freshly cracked black pepper
- Place the chickpeas in a large bowl and lightly mash. (Some chickpeas whole and some pretty smashed.)
- Stir in the celery and onion.
- Then add the mayo, relish, mustard and pepper to taste. Mix well. Serve.
(Makes about 4 cups)
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 added some sliced cucumber and made mine into a sandwich. You could serve it over lettuce or greens for a faux chicken salad salad. Or just eat it plain out of a bowl. It’s that good.