This vegetarian play on classic chicken salad is perfectly tender and flavorful with crunchy bits of celery and slivered almonds sprinkled throughout. This chickpea “chicken” salad is so delicious, you may never make regular chicken salad again!
2 (15 oz) cans of chickpeas (garbanzo beans)
1 c slivered almonds
1 c purple grapes, halved or quartered
3 scallions, chopped
2 celery ribs, finely chopped
1 Tbsp fresh parsley
1 Tbsp dried dill (or 2 Tbsp fresh dill)
juice of 1 lemon
1 Tbsp stone-ground mustard
1/2 c mayonnaise
1 tsp salt
Drain and rinse the chickpeas. In a large bowl, mash chickpeas with a potato masher (or a fork) until 3/4 of the mixture is mashed. It’s ok if some chickpeas are still whole.
Add the grapes, almonds, celery, scallions, dill, parsley, lemon juice, salt, mustard, and mayo.
Gently stir until well mixed.
It is best if you can refrigerate the salad for at least an hour, but I can share from experience that it’s pretty good if eaten right away too!
Serve on a toasted bun or on a bed of greens with a side of crackers. Enjoy!
Keywords: chickpea chicken salad