Some vegans say they miss eating bacon or cheeseburgers. For me, I always missed chicken salad sandwiches. After becoming vegan, I played around with seitan based vegan chicken salads but never found a truly satisfactory recipe. I should have known that I would find the answer in the The Oh She Glows Cookbook. I was flipping through the cookbook and became intrigued when I saw a chickpea based chicken salad recipe. I liked that the recipe used protein rich chickpeas instead of relying on processed fake meat as its base. The results? Let’s just say that the double batch I made didn’t last the week in my refrigerator.
[caption id="attachment_2987" align="alignnone" width="640"] Open Faced Vegan Chicken Chickpea Salad Sandwich[/caption]
First, take a can of chickpeas and strain them.
[caption id="attachment_2988" align="alignnone" width="640"] Strained Chickpeas[/caption]
Then mash the chickpeas using a potato masher or a pestle from a mortar and pestle set.
[caption id="attachment_2989" align="alignnone" width="640"] Mashed Chickpeas[/caption]
Chop up the celery, onions, and bell pepper and add them to the bowl.
[caption id="attachment_2990" align="alignnone" width="640"] Chopped Ingredients[/caption]
Next, stir in the vegan mayonnaise. I used Follow Your Heart Original Vegenaise, but there are a number of good vegan mayonnaise substitutes available.
[caption id="attachment_2991" align="alignnone" width="640"] Mixing in Vegenaise[/caption]
Then add the pickles, mustard, lemon juice, salt, and pepper to the mix!
[caption id="attachment_2992" align="alignnone" width="640"] Mixing in Spices and Condiments[/caption]
The chickpea chicken salad can be enjoyed immediately and stores well. I love toasting bread and making an open faced sandwich. I hope all chicken salad lovers out there have an opportunity to try this tasty vegan alternative!
[caption id="attachment_2993" align="alignnone" width="640"] Chickpea “Chicken” Salad Sandwich[/caption]
- 15 ounce can of chickpeas
- 2 stalks celery, diced
- 3 green onions, thinly sliced
- ¼ cup dill pickles, diced
- ¼ cup red bell pepper, chopped
- 2-3 tablespoons vegan mayonnaise
- 1 clove garlic
- 1.5 teaspoons yellow mustard
- 1.5-3 teaspoons lemon juice
- ¼ teaspoon sea salt
- ground pepper, to taste
- Mash chickpeas in large bowl with potato masher
- Stir in chopped celery, onions, pickles, bell pepper, garlic, and vegan mayonnaise until combined
- Stir in yellow mustard, lemon juice, salt, and ground pepper
- Serve immediately or store in airtight container in refrigerator