A Flavorful Lunch, Vegan/Vegetarian Chickpea “Chicken” Salad

After a week of having the flu and eating bland boring meals, I was ready to get back in the kitchen and make myself a good lunch! Although I am no longer vegetarian, I do like to have days throughout the week where I go back to my vegetarian ways and avoid meat for the day. Today was one of those days!

I am a big fan of chicken salad. I typically use plain Greek yogurt as my base to add a little extra protein, but with today being a meat-less day, I decided to try making a vegan “chicken salad.” I had gotten a little inspiration from Lauren Blake’s blog, http://www.wholelivinglauren.com/ but with not all the right ingredients, decided to just come up with something on my own.

When I make chicken salad, I like to combine sweet and savory elements. I like a little crunch as well… I mean who doesn’t like a little change in texture?! For this salad, I used a base of plain non-fat Greek yogurt and Dijon mustard with chickpeas as my “chicken” element. If you want a truly vegan salad, you can use Vegenaise instead of the yogurt. Here was my result, which I was pleasantly satisfied with! Even better, I have plenty of leftovers to have for lunch the rest of the week.

Enjoy, and happy Monday!

Vegan Chickpea “Chicken” Salad:

  • 1 15.5oz can chickpeas, rinsed
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup dried cranberries
  • 2 Tbsp diced onion
  • 6 oz plain non-fat Greek yogurt or Vegenaise (if you actually want it truly without any animal products)
  • 3 Tbsp Dijon mustard
  • 1 Tbsp paprika
  • 1 1/2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp lemon pepper seasoning (I used the Mrs. DASH version which doesn’t contain any salt)
  • pinch of salt

In a large bowl, partially mash your chickpeas with a fork. They should still be fairly textured with about 1/2 the chickpeas mashed and half still whole.

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Finally chop your veggies (onion, cucumber, red pepper) and ad to your chickpea mixture as well as the cranberries. Lightly toss to combine all ingredients. Add base of greek yogurt and dijon mustard, mixing to make sure all ingredients are covered. Add your seasoning mix and once again stir until all ingredients are coated.

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Cover with plastic wrap and refrigerate for at least 1 hour before serving. The longer it sits, the better it tastes! Enjoy!

*Refrigerate remaining salad and use within 3-4 days. 

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5 thoughts on “A Flavorful Lunch, Vegan/Vegetarian Chickpea “Chicken” Salad

  1. Hi, I found this recipe and was very interested in it but I was a little sad when I saw you had Greek yogurt in a vegan recipe. Do you use a certain vegan brand of Greek “yogurt” or are you actually putting yogurt in this dish? And if it is actually yogurt, have you tried making this dish with something other than yogurt so those of us who do not eat dairy can still try it?


    • Hi! Yes I’m sorry I guess I should have clarified, technically with the Greek yogurt it isn’t vegan, but you can substitute vegenaise (a vegan mayo) instead of the Greek yogurt. I just prefer the yogurt taste (I have a hard time giving up yogurt!). Hope that helps 🙂 thanks for the comment!


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