Food, Recipes

Classic Vegan Un-Chicken Salad

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vegan un-chicken salad

Chicken salad is a prized possession in many households. I know it is in my house. With this simple vegan recipe, you can make chickpea un-chicken salad for the entire week! Not only is it nostalgic and delicious, but it’s also a meal prep that will last you throughout the week. It really doesn’t get much better than that. Oh, and did I mention it is super easy to throw together?

Chickpeas are an amazing source of vitamins, minerals, and fiber. These little beans help to improve digestion as well as weight management. Additionally, chickpeas are high in protein. In fact, they are comparable to black beans and lentils in the protein department. You will also be getting a protein punch from the sunflower seeds and the almond slices!

Toast two pieces of bread, grab some greens and chop up an avocado, and you have yourself a nutritious lunch that will stick with you all day. If you aren’t feeling super hungry, that’s okay too. Just grab some crackers and use this salad as a dip instead. I have listed out the portions I used for each ingredient, but you can really change the amounts to whatever fits your taste buds. You can even switch out the vegetables. That’s the fun part about this recipe, it’s extremely versatile!

Vegan Un-Chicken Salad

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Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 6 servings
Ingredients
  • 1 Cup Chickpeas
  • 2 Stalks Celery
  • 1/2 Cup Shredded Carrots
  • 1/4 diced Red Onion
  • 1/4 Cup Sliced Almonds
  • 1/4 Cup Sunflower Seeds
  • 1/3 Cup Vegan Mayonnaise
  • 1/4 Cup Mustard
  • 2 Tbsp Hot Sauce
  • 3 Tbsp Fresh Dill
  • 1 Tbsp Salt
  • 1/2 Tbsp Pepper

Directions

1. Start by letting your chickpeas soak for at least four hours, or over night if that’s easier for you.
2. when you are ready to begin the dish, cook the chickpeas for 30 minutes.
3. When this is done, drain out the water and through them in a large bowl.
4. Mash them up while they are hot. Make sure to leave a few whole pieces for texture.
5. Chop up your celery and dice up your onion and throw this into the bowl, as well as the carrots.
6. Now throw in the almonds and sunflower seeds
7. Chop up the dill and throw it in next
8. Add the salt and pepper.
9. Now add the vegan mayonnaise, mustard and hot sauce.
10. Mix everything together really well, and store in the fridge
11. Serve cold on a sandwich or as a dip with crackers!

Also by Lindsey: Vegan Spicy Mayo Potato Tacos

Vegan Spicy Curry Mushroom Ravioli

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Photo: Lindsey Blakley
Lindsey Blakley

Lindsey Blakley

Writer at One Pound Words
Lindsey is a freelance writer and photographer. She has been a vegan for 14 years and enjoys spreading her knowledge about healthy living and environmental issues. She can usually be found writing anything from blog posts to research articles. In her free time she works on her first novel as well as poetry and photography that she posts to her instagram account @onepoundwords. She also recently opened a Patreon account Patreon.com/onepoundwords to publish her short stories.
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