Vegan Chickpea “Chicken” Salad

By Kate Van Horn

This vegan chickpea “chicken” salad sandwich I made is perfect for your next Meatless Monday! Make a batch, pack it for lunch for a day or two, and you’re set.

This lightened up chickpea “chicken” salad has the traditional mayo swapped for some smashed avocado instead. I prefer the taste, and of course the addition of those healthy fats! For this recipe I threw in a bit of dijon mustard for added flavor and some vegan mayo as well to add to the creaminess. The added crunch of the celery and onions made for a delicious combo!

Further Food Nutritionist Commentary:

This vegan take on the traditional tuna or chicken salad is still a great source of protein and healthy fats! A cup of chickpeas contain 12.5 grams of dietary fiber, 14.5 grams of protein, and good amounts of manganese, folate, copper, phosphorus, iron, and zinc. Chickpeas are a great source to help control blood sugar levels, increase satiety, and has even been shown to help protect against heart disease and cancer. Additionally, swapping mayo for avocado is a great way to incorporate some extra healthy fats into this vegan meal.

By Nicolle Luftman

Vegan Chickpea “Chicken” Salad

Prep Time:15 minutes
Cook Time:n/a
Servings: 2

Ingredients

1 can organic chickpeas drained and rinsed
1/2 a large avocado
1 tablespoon dijon mustard
2 tablespoons vegan mayo
1/2 cup chopped celery
1/4 cup red onion diced
1/4 cup fresh dill
garlic powder
sea salt
pepper

Instructions

Add chickpeas to large bowl and smash with fork.
Add avocado, mustard, and vegan mayo – stir.
Add celery and onion, stir to combine.
Mix in fresh dill.
Season with garlic powder, sea salt and pepper to taste.
Optional: spread on sprouted wheat or gluten-free toast
Enjoy!

Nutrition Information

Per Serving: Calories: 363; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 711 mg; Potassium: 554 mg; Carbohydrate: 49 g; Fiber: 15 g; Sugar: 3 g; Protein: 14 g
Nutrition Bonus:
Vitamin C: 16%; Vitamin A: 15%; Iron: 29%; Calcium: 13%

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