Classic Chicken Salad Recipe

Chickpeas: These are the base of the salad, providing a hearty and protein-rich alternative to chicken.

Celery: Adds a refreshing crunch and subtle flavor to the salad.

Red onion: Offers a sharp, tangy taste that complements the other ingredients.

Vegan mayo: A plant-based alternative to traditional mayonnaise, adding creaminess to the salad.

Dijon mustard: Brings a tangy and slightly spicy flavor to the mix.

Lemon juice: Adds a zesty brightness that enhances all the other flavors.

Salt and pepper: Essential seasonings to bring out the best in all the ingredients.

When mashing the chickpeas, use a fork or potato masher to achieve a texture similar to shredded chicken. This will give the salad a more authentic feel.

• chickpeas - Substitute with tofu: Tofu provides a similar texture and can be mashed or crumbled to mimic the consistency of chickpeas.

• celery - Substitute with cucumber: Cucumber offers a refreshing crunch similar to celery and adds a mild flavor.

• red onion - Substitute with green onion: Green onion provides a milder onion flavor and a bit of color contrast.

• vegan mayo - Substitute with mashed avocado: Mashed avocado offers a creamy texture and healthy fats, making it a nutritious alternative to vegan mayo.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor and can be used if dijon mustard is unavailable.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor along with the saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, enhancing the overall flavor profile.

• Store your classic chicken salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator, where it can stay fresh for up to 3-5 days. The vegan mayo and lemon juice help preserve the salad, but always check for any signs of spoilage before consuming.
• If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need, reducing waste.
• Use freezer-safe containers or heavy-duty freezer bags to store the portions. Make sure to remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date of freezing. This helps you keep track of how long the salad has been stored.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• After thawing, give the salad a good stir. The texture might change slightly, but a quick mix will help reincorporate any separated ingredients.
• For the best taste and texture, consume the thawed salad within 2-3 days. The celery and red onion might lose some of their crunch, but the flavors will still be delightful.
• If you notice any off smells, discoloration, or changes in texture, it's best to discard the salad to ensure food safety.

• For a quick and easy method, use the microwave. Place the chickpea salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a stovetop method, transfer the chickpea salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the celery and red onion.
• For those who enjoy a bit of a crispy texture, spread the chickpea salad on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10 minutes. Stir halfway through to ensure even heating.
• To add a bit of a twist, you can reheat the chickpea salad in a toaster oven. Place it in an oven-safe dish and heat at 350°F (175°C) for 8-10 minutes, stirring halfway through.
• If you have an air fryer, place the chickpea salad in an air fryer-safe dish and heat at 320°F (160°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine all your ingredients together.

• Fork: Perfect for mashing the chickpeas to the desired consistency.

• Knife: Essential for chopping the celery and red onion finely.

• Cutting board: Provides a stable surface for chopping vegetables.

• Measuring cups: Ensures you use the correct amount of chickpeas, celery, and vegan mayo.

• Measuring spoons: Helps you measure out the dijon mustard and lemon juice accurately.

• Spatula: Useful for mixing all the ingredients together thoroughly.

Pre-mash chickpeas: Mash chickpeas ahead of time and store them in the fridge for quick assembly.

Pre-chop vegetables: Chop celery and red onion in advance and keep them in airtight containers.

Use a food processor: Quickly blend chickpeas, celery, and red onion using a food processor to save time on chopping and mashing.

Batch prep: Make a larger batch of the salad and store it in the fridge for easy meals throughout the week.

Ready-made vegan mayo: Use store-bought vegan mayo to skip making it from scratch.