Before going vegan, chicken salad sandwiches were a staple in our household, especially in the summer. They are quick to throw together while being light and refreshing. Since going vegan, I have found that chickpeas (also known as garbanzo beans) make a great substitute for chicken. Not only are they a good source of protein, but they taste great and have a  suitable texture for this.  So, without further ado, let’s get into my recipe for veganized chicken salad sandwich filling!

 

Ingredients:

-2 cups chickpeas/garbanzo beans (drained)

-1/2 cup pickle relish

-1/2 cup vegan mayonnaise (I’ve used this recipe to make homemade vegan mayo: https://www.onegreenplanet.org/vegan-recipe/how-to-make-homemade-vegan-mayo/)

-1 TB mustard

-1/2 tsp sea salt

-1/8 to 1/4 tsp cayenne pepper

-3/4 cup finely chopped red onion

-3/4 cup finely chopped celery

-3/4 cup grated/shredded carrots

I find it easiest to just throw all of these ingredients into a food processor, combining until everything is mixed together and the chickpeas are broken up and mashed.  However, if you don’t have a food processor, start by mashing the chickpeas with a potato masher and then mix in the other ingredients once the chickpeas are mashed. Feel free to leave out the carrots, onions, and celery if they aren’t your thing. Once the chickpeas are mashed and all the ingredients are combined, it is ready to eat! You can use this as a filling for sandwiches and wraps, or top lettuce and crackers with it.  It makes about 3 1/2 cups if you include all the ingredients I listed for it. It makes enough for about 6-7 servings (if using it to make sandwiches). As you can see, it’s super simple to make and easy to throw together.

Money saving tip: You can buy canned garbanzo beans/chickpeas OR if you want to save money you can use dry garbanzo beans/chickpeas and make them in the crock-pot/slow-cooker. To do the latter, add 2 cups of dry garbanzo beans/chickpeas along with 7 cups of water to a 3 1/2 to 4 quart slow cooker.  Cook on high for 4 hours or on low for 8 hours. This makes about 6-7 cups of cooked garbanzo beans/chickpeas. 

If you have any questions or comments, let me know! As always, if you make this, please share how it turned out on social media and be sure to tag me @herbivore_homemaker on Instagram and/or @herbivorebekah on Twitter. 

I love using my chickpea salad in sandwiches. As can be seen in this photo, I made it without carrots and celery (I think we were out of them) and it was still great. Pro tip: if you make a sandwich with it add dill pickles to it.
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Rebekah
Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.