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This vegetarian “chicken” salad has everything you need for a hearty lunch that’s ready in just 15 minutes. You can enjoy this top-rated recipe as a sandwich, with crackers, or even on a quesadilla (instructions below!). Our community has also had success making this with vegan options – see comments!
save this recipe!It could be the sensory scientist in me, but some of my favorite recipes to develop are the ones that “trick” your brain. This chickpea salad sandwich is the most classic example, with all the usual fixings of an epic chicken salad. Make a big batch in advance for easy meals throughout the week!
Made with chickpeas, we’re totally skipping the chicken in favor of two cans of protein-rich chickpeas combined with apple, onion, and celery. A tangy and savory mayo and Greek yogurt dressing makes the dish complete!
Reader rating
“I just made this for the first time and omgosh my heart. One of the only things I miss the taste of from my meat eating days is chicken salad.. so I am STOKED.” —Bekka
You don’t need much
This is just an overview – jump to the recipe card for measurements and printable instructions!
- Chickpeas: You’ll need two cans, drained. Don’t worry about taking those pesky skins off, they mix right in!
- The Mix-Ins: In keeping with classic California chicken salad ingredients, this one uses apple, celery, red onion, and sliced almonds to add crunch.
- Dressing: This is just a simple mixture of mayonnaise, plain Greek yogurt, dijon mustard, lemon juice, salt, and pepper.
go vegan
Many readers have had great success with making this a vegan chicken salad. Simply use vegan mayonnaise and a plant-based plain greek yogurt.
Just smash, Mix, & Chill!
Step 1: Drain and Prep The Chickpeas
To begin, drain 2 cans of chickpeas and roughly mash them with a fork or your fingers.
Step 2: Chop The Apple and Veggies
Finely chop 1 pink lady apple, 1 stalk of celery, and ¼ of a red onion.
Step 3: Assemble The Salad
Mix all the dressing ingredients in a large bowl. Add the other salad ingredients and stir to evenly combine. Serve with lettuce on a croissant.
Customize this salad
Chicken salad is one of those recipes that can be made in approximately 1,000 different ways. And while I do feel mine is the best (I’m not biased, really), there are some ingredients that you can feel free to add or sub depending on what you like! Here are some ideas:
- Sunflower seeds or peanuts
- Grapes
- Chives, parsley, or dill
- Sour cream
- Brown sugar
- Black olives
- Green onion, bell pepper, cucumber, or similar veggies
Batch it!
Because this vegetarian chicken salad holds up so well in the fridge, it’s a great one to prep in big batches to enjoy as a component in meals all week!
Vegetarian Chickpea “Chicken” Salad (Vegan Options)
Ingredients
Filling
- 2 14-oz cans chickpeas, drained, 400 g cans
- 1 pink lady apple, finely diced
- 1 stalk celery, finely diced
- ¼ cup finely chopped red onion, about ¼ of an onion
- ¼ cup sliced almonds
Dressing
- ¼ cup mayonnaise, can sub vegan mayo, 60 g
- ¼ cup plain Greek yogurt, can sub plant-based yogurt, 60 g
- 2 tsp dijon mustard, 10 g
- 1 tsp lemon juice, 5 mL
- ¼ tsp each salt and pepper
Instructions
- Smash: Drain t2 14-oz cans chickpeas and roughly smash the chickpeas with a fork or your fingers.
- Fillings: Add 1 pink lady apple (finely chopped), 1 stalk celery (finely chopped), ¼ cup finely chopped red onion, and ¼ cup sliced almonds to the bowl of smashed chickpeas.
- Dressing: Stir together ¼ cup mayonnaise¼ cup plain Greek yogurt, 2 tsp dijon mustard, 1 tsp lemon juice, and ¼ tsp each salt and pepper.
- Assemble: Stir together Fillings and Dressing. Can be enjoyed right away, but it's tastiest after it chills in the fridge for about an hour.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I love this recipe. We buy actual chicken salad for my daughter and she likes this one much better, the store bought one just sits in the fridge.
So happy to hear it, James! 😀
Thank you for this recipe. making this in the kitchen now vegan style.
Check The pic caption about Rubarb and the croissants!
I grew up eating soy based ‘mystery meat’ (Loma Linda/Worthington). So add 4 sliced and diced pieces of Fri Chik to the recipe. LOVE LOVE. Also threw in some chopped Craisins in addition to apple.
Wonderful flavors. Could also make this into curried chicken salad by adding curry.
This recipe is amazing! I add a green onions to it as well!
Thank you!
So happy to hear it, Lex! Enjoy! 😀
We have a tree nut allergy in our house. What would you recommend in replacement of the almonds? Really want to try this! 🙂
Perhaps sunflower seeds? They’ll add crunch and most folks aren’t allergic!
I just made this and it’s a TON!! Which is great but we are two people. Can you freeze it?
I haven’t tried freezing this before so I can’t say for sure! I think it would lose a bit of its crunch but probably still pretty good (especially heated on a grilled sandwich).
Going to make this. How do you think it would this recipe might work pulsed in the food processor?
I think it could work well! Just be extra careful not to over blitz it 😀
Made for lunch, so simple and delicious! Pulsed in processor carefully (chickpeas first, then other stuff), love this recipe, thank you!
I just made this for the first time and omgosh my heart. One of the only things I miss the taste of from my meat eating days is chicken salad.. so I am STOKED.
I didn’t have Dijon, but I did have old world mustard. So I used that instead. Didn’t have almonds either so I left those out. Did throw in some fresh rosemary and dill from my spice garden and a bit of garlic salt. GIRL YES. I am living for this. 😍😍😍
YAY!! This makes me so happy to hear, Bekka! Enjoy! 😀
i would love a vegan mayo recipe do you have one?
I don’t have a vegan mayo recipe, but this one looks good! 😀
My absolute favorite lunch lately! This is super tasty but I make it for only one person. How long does this last in the fridge?
Yay! I’m so happy to hear it, Aeryn! This should last for 4 to 5 days 😀