Chickpea “Chicken” Salad is guaranteed to satisfy your sandwich craving. You know what I’m talking about — we all get it! The desire to cradle two fresh slices of bread in your hands with something delicious and mouth-watering tucked in between peeking out at you. Something you can sink your teeth into and experience an abundance of diverse tastes and textures all in one bite!
Chickpea “Chicken” Salad Sandwich
Chickpea “Chicken” Salad is the answer if sandwich is the question. Combining the texture of crunchy vegetables with soft chickpeas, joined together by a creamy dressing and the resulting melody of flavors is a natural response to two empty slices of bread or a fresh roll. Add your special touch with a selection of toppings: lettuce, tomato, onions, pickle — you get the idea. Then pair your masterpiece with a salty chip or a crispy cracker and you have the ultimate sandwich experience. Nothing wrong with the minimalist approach either. Just eat that bad boy straight up!
Chickpea Chicken Salad – Pulsed Chickpeas
Chickpea Chicken Salad – Pulsed Chickpeas, Onion, and Celery
Radishes
I added radishes to this recipe to provide a delicious peppery flavor, a nice crunch and a beautiful pop of color! Most radishes may be small but for their size they offer a punch of vitamin C and fiber.
Chickpea Chicken Salad – Radishes
Chickpea Chicken Salad – Added Radish
Not Just a Sandwich
Chickpea “Chicken” Salad is delicious on top of a big bowl of greens, wrapped in a leaf of lettuce or a tortilla, or straight out of the bowl as a snack! I developed this recipe to be very versatile. If you are feeling spicy add some cayenne, craving some garlic throw in a little minced love, or how ’bout some grapes or dried cranberries — the list goes on!
What this salad is: Gluten-free, plant-based/vegan, and filled with vitamins, plant-based protein and fiber. And check out my Chocolate Chickpea Bark to see all of the goodness that chickpeas have to offer!
Chickpea Chicken Salad – Dressing
Chickpea Chicken Salad – Adding Dressing
Chickpea Chicken Salad – Mixing in Dressing
Chickpeas
Chickpeas are so awesome. In addition to all they have to offer nutritionally they are so flexible. I have made it a personal challenge to see how many different courses of a meal I could make with them. I’ve developed a main course – Chickpea Marinara Over Zoodles, a dessert – Chocolate Chickpea Bark, a snack – Roasted Chipotle Chickpeas, and now this a lunch sandwich, salad or wrap (though I have had it for dinner, too). I think the only thing missing is breakfast!
Chickpea Chicken Salad
Chickpea Chicken Salad
Chickpea "Chicken" Salad is guaranteed to satisfy your sandwich craving. Something you can sink your teeth into and experience an abundance of diverse tastes and textures all in one bite!
Ingredients
- 1 15 oz. can chickpeas or garbanzo beans (rinsed and drained)
- 1 medium stalk celery diced
- 1/2 medium sweet onion diced
- 3 medium radishes diced (about 1/3 to 1/2 cup)
- Dressing
- 3/4 cup raw cashews soaked
- 1/4 cup plant-based milk (I used cashew milk)
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon sea salt finely ground (divided)
- 1/2 teaspoon granulated or powdered garlic(divided)
- 1/4 teaspoon mustard (more if you prefer)
- 2 dashes black pepper finely ground
Instructions
- 1) Soak cashews in one cup very hot water (for about 20 minutes) and set aside. Rinse and drain chickpeas.
- 2) Place chickpeas in food processor (or chop/mash by hand) and pulse/chop until most chickpeas are about one quarter to one half the size with a few whole remaining (see picture in post). Place chickpeas in large mixing bowl. Cut onion and celery into two inch pieces and place in food processor to pulse or dice with a knife and add to bowl with chickpeas. Dice radishes by hand and add to bowl. Mix together vegetables and chickpeas gently with a wooden spoon. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon garlic powder and mix again.
- 3) Make dressing (see below) and pour on to veggies and chickpea mixture. Apply appropriate amount of dressing for desired level of creaminess. This can be served immediately but flavors will blend exceptionally well if refrigerated.
- Dressing
- Rinse cashews and drain. Add cashews to food processor or high speed blender. Add lemon juice, and milk to cashews and blend until smooth scraping sides as needed. Add remaining 1/2 teaspoon of sea salt, remaining 1/4 teaspoon garlic powder, mustard, black pepper and blend again briefly to mix.
Notes
Chickpea "Chicken" Salad is delicious as a sandwich, on top of a big bowl of greens, wrapped in a leaf of lettuce or a tortilla, or straight out of the bowl as a snack! This recipe is very versatile. If you are feeling spicy add some cayenne, craving some garlic throw in a little minced love, or how 'bout some grapes or dried cranberries -- the list goes on!
About to make this amazing sounding recipe curious though about how long do you think it will keep for?
Hi Sarah! I must confess I never have leftovers of this recipe very long. HA! It becomes snack bait for me ๐ I have had it in my refrigerator for three days and it is still delicious. I think it would probably go at least a day or two longer. I hope this helps! ๐
I thought I posted already but it didn’t go through…Anyway, I’ve been meaning to make this for weeks and finally made it over the weekend for my lunches for the week. Wow! Really, really tasty. I put it on multi grain thin bread with tomato and lettuce. I will add some avocado slices next time, too. Love your recipes!
Hi Lyn! I’m sorry to hear that! The most recent comment I could find from you was your lovely comment on the Vegan Brazilian Cheese Bread. But anyway… I’m so glad you liked it!! I love your additions: the tomato and lettuce and avocado . . . I’m doing that next time I make it for sure. ๐
Oh my gosh!!! This is amazing!!! I just made this for lunch and I LOVE IT! Fantastic recipe! I also added grapes and slivered almonds and I’m about to eat it in a lettuce wrap! So excited and I will for sure be making this again!
I have another can of chick peas drying for the chick pea chocolate bark! I love your blog, so unique!!!
Hi CheyAnne! I am SO happy you are enjoying the Chickpea ‘Chicken’ Salad!! What a great idea, adding the grapes and almonds–I bet that was quite yummy. Nothing beats a good sandwich on toasted bread but I have to admit I am becoming quite partial to the lettuce wrap for this recipe. I’m so glad you are trying the Chocolate Chickpea Bark I think you will really like it ๐ Thanks so much for the wonderful feedback on the blog ๐
HI Jana!
I made this recipe now for tomorrow’s dinner but I had difficulties to stop tasting it again and again. ๐ I think you do an amazing job with this website.I made your cookie dough blondies twice already too.Next project is the mexican loaf! So thank you so much and keep it up! You are amazing! ๐
Hi Bori! Thank you so much for the very generous feedback. It means so much to me to hear that people are making and loving my recipes!! ๐
I just made this and OMG! You knocked it out of the park!! My husband loved it also! We used it on a sandwich with butter lettuce and Sprouted bread, but I can think of a lot of other ways I will use it. I can’t wait to try it other ways! The sauce is great! It was very easy to make. I am so happy I came across your recipes! I plan on making the Mexican “meatloaf” for dinner tonight! Thanks so much for sharing your knowledge.
Hi Debbie, Yay!! I’m so happy that it was a hit with you and your husband too! I’m so glad that your are enjoying my recipes. I hope you like the Mexican “Meatloaf” as much as this ๐
I just made this recipe and it was delish. I plan making this a staple in my home. The sauce is way better and flavorful than mayo that I used before going plant based. I plan on keeping that sauce on hand just to put on sandwiches or a dollop on my salad. The possibilities are endless.
Thank you for sharing and caring.
Hi Rose! That is all fabulous to hear!! I’m so glad you were happy with the recipe. I like to keep the sauce in the fridge too ๐