Sometimes a chickpea salad can taste just like mayonnaise. Not this salad, it's loaded with flavor! It's made with grapes two ways, blended into the dressing, and chopped into the salad. This gives the salad an amazingly sweet and fresh flavor. There's also Dijon mustard in the dressing which gives it a fantastic kick, plus diced red onion adds a little heat. It's the perfect chickpea salad and one of my husband's favorite sandwiches, whenever I make it, it's gone in a day. This sandwich is not only delicious, creamy, fresh and crunchy, it's also healthy with protein, fiber and antioxidants.
It's super simple to make too. You start with two cans of chickpeas (also called garbanzo beans) drained and rinsed. Mash them with a fork in a large bowl. Next, make your dressing, which starts with blending about 20 grapes in a food processor or small blender. In a small bowl, add the pureed grapes, ½ cup of vegan mayonnaise, 1 tablespoon Dijon mustard, ¼ teaspoon of salt, a dash of pepper and ½ small red onion diced and stir together. Then, pour the dressing over your mashed chickpeas and stir again.
Next, cut about ¾ cup of grapes. For large grapes I cut them into quarters, for small grapes I just cut them in half. Add this to your chickpeas and gently stir to combine. Lastly, taste for seasoning and add more salt or pepper if needed.
If you like a little more crunch in your salad, feel free to add in some toasted pecans, walnuts or almonds. Adding in cranberries, diced apples or celery would also be fab!
There's a variety of ways to eat this:
- On warm, toasty bread
- As a wrap or lettuce wrap
- On pita bread
- With crackers
- Or just plain, it's good right out of the bowl!
The Best Chickpea 'Chicken' Salad
Ingredients
- 2 15.5 can chickpeas, drained and rinsed
- ½ cup vegan mayonnaise
- 1 ½ cups seedless grapes* you need grapes to puree for the dressing and grapes to cut into the salad
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- pepper
- ½ small red onion
Instructions
- Add chickpeas to a large bowl and mash with the back of a fork.
- Blend about 20 grapes in a food processor or small blender. In a small bowl, add the pureed grapes, ½ cup of vegan mayonnaise, 1 tablespoon Dijon mustard, ¼ teaspoon of salt, a dash of pepper and ½ small red onion diced and stir together. Pour the dressing over your mashed chickpeas and stir again.
- Next, cut about ¾ cup of grapes. For large grapes I cut them into quarters, for small grapes I just cut them in half. Add this to your chickpeas and gently stir to combine. Taste for seasoning and add more salt or pepper if needed.
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