Basic Chicken Salad Recipe

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

Celery: Adds a refreshing crunch and a mild, slightly peppery flavor.

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

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

Dijon mustard: Brings a tangy, slightly spicy flavor that enhances the overall taste.

Lemon juice: Adds a zesty brightness and helps to balance the flavors.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth to the salad.

For a creamier texture, try blending half of the chickpeas in a food processor before mashing the rest with a fork. This will give your chicken salad a smoother consistency while still maintaining some chunkiness.

• cooked and drained chickpeas - Substitute with cooked and drained lentils: Lentils provide a similar texture and protein content, making them a great alternative for a hearty salad.

• chopped celery - Substitute with chopped cucumber: Cucumber offers a refreshing crunch and mild flavor that complements the other ingredients well.

• chopped red onion - Substitute with chopped green onions: Green onions have a milder taste and add a subtle onion flavor without overpowering the dish.

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

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

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and brightness to the salad.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness and can be used if you prefer a milder pepper flavor.

• To keep your chicken salad fresh, transfer it to an airtight container. This helps maintain the crispness of the celery and the tangy flavor of the lemon juice.
• Store the container in the refrigerator. The vegan mayonnaise and dijon mustard will keep the salad moist and flavorful for up to 3-5 days.
• If you want to freeze the salad, portion it into smaller, freezer-safe containers. This makes it easier to thaw only what you need.
• Before freezing, ensure the salad is well-mixed. The chickpeas and red onion should be evenly distributed to maintain texture and taste.
• Label each container with the date. This helps you keep track of freshness and ensures you consume the salad within 1-2 months for optimal flavor.
• When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing process helps retain the crunch of the celery and the creaminess of the vegan mayonnaise.
• Give the thawed salad a good stir before serving. This helps reincorporate any separated dijon mustard and lemon juice for a consistent taste.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or dill after thawing.

• For a quick and easy method, scoop the chickpea salad into a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be careful not to overheat, as the vegan mayonnaise can separate.

• If you prefer a stovetop method, transfer the chickpea salad to a non-stick skillet. Heat over medium-low, stirring frequently to prevent sticking and to ensure even heating. This method helps maintain the texture of the celery and red onion.

• For a more gourmet approach, preheat your oven to 350°F (175°C). Spread the chickpea salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to keep it from drying out. Bake for about 10 minutes, or until warmed through. This method is great for maintaining the integrity of the lemon juice and dijon mustard flavors.

• If you're in a rush, you can also use a toaster oven. Place the chickpea salad in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for about 5-7 minutes. This method is quick and keeps the vegan mayonnaise from separating too much.

• For a cold option, consider serving the chickpea salad on a bed of fresh lettuce or spinach. The crispness of the greens adds a refreshing contrast to the creamy salad, making it a delightful meal without any reheating required.

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Fork: Used to mash the chickpeas to the desired texture.

• Measuring cups: Essential for accurately measuring the chickpeas, celery, and red onion.

• Measuring spoons: Necessary for measuring the vegan mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Chopping board: A surface to chop the celery and red onion.

• Chef's knife: A sharp knife to finely chop the celery and red onion.

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

• Refrigerator: To store the salad if you choose to refrigerate it for later.

Pre-mash chickpeas: Mash the chickpeas in advance and store them in the fridge to save time when assembling the salad.

Pre-chop vegetables: Chop the celery and red onion ahead of time and keep them in airtight containers.

Use a food processor: Quickly mash chickpeas and chop vegetables using a food processor to speed up prep time.

Batch make: Prepare a larger batch of the salad and store it in the fridge for quick meals throughout the week.

Ready-made vegan mayo: Use store-bought vegan mayonnaise to save time on making your own.