This vegan version of my Costco chicken salad is just as creamy and delicious, but totally meat-free.
Prep: 5 minutesminutes
Cook: 10 minutesminutes
Total: 15 minutesminutes
Yield:6servings
Equipment
medium saucepan
colander or fine mesh seive
Large bowl
potato masher or fork
silicone spatula or spoon
Ingredients
215.5-ounce canschickpeas about 3 ¾ cups
2tablespoonsceleryminced
2tablespoonsyellow onionminced
2tablespoonsparsley
4-5tablespoonsvegan mayonnaise
2-3teaspoonsvegan Dijon mustardplus more to taste
½teaspoonsalt
Instructions
Pour both cans of chickpeas (and liquid) into medium saucepan. Simmer over medium heat for 10 minutes, then pour chickpeas into colander or sieve and drain well.
Transfer drained chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
Add celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt to mashed chickpeas. Stir well to thoroughly incorporate all ingredients.
Chill chickpea salad if desired, or serve immediately on bread or in lettuce cups with preferred toppings.
Notes
Be sure to use vegan mayonnaise and Dijon mustard without honey.
Leftovers: Refrigerate any leftover chickpea salad in an airtight container up to 4 days.