Vegan Chicken Salad
This vegan chicken salad is quick and easy to make and tastes amazing! It makes the perfect filling for a homemade vegan chicken salad sandwich or wrap and it's always a favorite at picnics and barbecues.
Servings: 4
Calories: 459kcal
Ingredients
- 15 ounce Can Chickpeas Drained
- ¾ cup Vegan Mayonnaise (180g)
- ½ cup Celery Finely Chopped
- ¼ cup Red Onion Finely Chopped
- ½ cup Pecans (55g) Finely Chopped
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Lemon Juice
- ½ teaspoon Garlic Powder
- ½ teaspoon Vegan Chicken Spice
- ½ teaspoon Distilled White Vinegar
- 1 teaspoon Dried Dill
- ½ teaspoon Salt or To Taste
- Ground Black Pepper To Taste
Instructions
- Add drained chickpeas to a shallow bowl with a flat bottom. Use a fork to mash the chickpeas, leaving some crunchy texture.
- Add the mashed chickpeas to a mixing bowl along with the vegan mayonnaise, chopped celery, red onion, pecans, dijon mustard, lemon juice, garlic powder, vegan chicken spice, distilled white vinegar, dried dill, salt and ground black pepper. Mix together well.
- Serve on open faced sandwiches with romaine lettuce and sliced tomato and cucumber, topped with fresh chopped parsley and ground black pepper.
Notes
- Pecan nuts - are wonderful for adding some extra crunch and texture. You can also use walnuts, or, if you're nut-free you can omit them.
- Vegan chicken spice - is to add 'chicken' flavor. It's entirely optional, but if you can get a chicken spice that is vegan by ingredient then it bumps up the flavor nicely.
- Storing: Keep it stored in a covered container in the fridge for 5 days. Stir well before serving.
- Freezing: You can freeze it for up to 3 months. Thaw it in the fridge and give it a good stir before serving.
Nutrition
Serving: 1Serving | Calories: 459kcal | Carbohydrates: 21g | Protein: 7g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 851mg | Potassium: 272mg | Fiber: 6g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg