Chickpea “Chicken” Salad

One of my favorite places to get lunch with my coworkers in Chicago is Goddess and the Baker. We love their chickpea “chicken” salad but sadly they recently took it off the menu. I told my friend Jen I would create a version she could make at home and it’s so good! This is an ideal plant-based salad that is great on toast, pita bread, wraps, crackers, or just on its own. It’s extra delicious with avocado slices on top. If you are looking for something fun to add to your lunch routine, this is a great option!

Ingredients

¼ cup mayonnaise (use vegan mayo to make vegan friendly)

1 teaspoon Dijon mustard

2 teaspoons fresh lemon juice

¼ teaspoon salt

freshly ground pepper

1 can chickpeas, rinsed and drained

1 tablespoon red onion or shallot, finely diced

¼ cup red bell pepper, diced

serve on pita bread, toast, crackers, wraps, etc.

avocado for topping (optional)

Directions

In a small bowl, whisk the mayonnaise, mustard, lemon juice, salt, and pepper until smooth.

In a medium bowl add the chickpeas. Using a fork, mash the chickpeas by pressing against the bowl. Add in the red onion, bell pepper, and mayonnaise mixture and stir to combine.

Serve on your favorite bread with fresh avocado. I stuffed a lightly warmed pita bread with the salad and fresh avocado, and it was delicious.

Serves 2-3