Faux Chick'n Salad

"This vegetarian version of chicken salad is always a hit and it's so easy to make! These are super tasty in a wrap topped with roasted red peppers, lettuce, tomato and avocado. You can also serve as mini-wraps (as pictured) for a party, see my note below."
 
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photo by thesinglebite photo by thesinglebite
photo by thesinglebite
photo by Lalaloula photo by Lalaloula
photo by thesinglebite photo by thesinglebite
photo by thesinglebite photo by thesinglebite
Ready In:
10mins
Ingredients:
6
Yields:
2 cups
Serves:
4-6
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ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 12 small onion, finely diced
  • 2 celery ribs, finely diced
  • 2 tablespoons honey mustard
  • 1 tablespoon vegan mayonnaise (I like Earth Balance the best)
  • salt and pepper
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directions

  • Add chickpeas to a bowl and coarsely mash with a fork. Add the rest of the ingredients and thoroughly mix. Serve in sandwiches or on salads.

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Reviews

  1. Delicious! With the honey mustard,this was so yummy! I used more red onion than called for. I ate as a salad, but may make a wrap with the leftovers.Thanks! Made for Pick a Chef,spring 2014.
     
  2. This turned out so fantastic! I have been vegetarian long enough to forget how real chicken salad tastes, so I cant compare, but this is really, really yummy! It is chunky, crunchy, satisfying and tastes great. The chickpeas (or in my case a green variety of great northern beans) dominate and then there is mustard and onion, yum!<br/>Since I really dont like celery, I used some yellow bell pepper instead and that was nice.<br/>I used regular mustard, but honey mustard would surely have been very yummy, too.<br/>Ill certainly make this again! THANK YOU SO MUCH for sharing your recipe with us, thesinglebite!<br/>Made and reviewed for one of my PAC babies Spring 2012.
     
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