Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed: The hearty base that provides protein and fiber.
1 cup celery, finely chopped: Adds a refreshing crunch and subtle flavor.
1 cup red onion, finely diced: For a hint of pungent sweetness.
1 cup bell peppers (mix of colors), finely chopped: Adds a burst of color and essential nutrients.
1/2 cup dill pickles, finely chopped: Infuses a tangy and savory note.
1/2 cup fresh parsley, chopped: Elevates freshness and herbaceous undertones.
1/2 cup vegan mayonnaise: Creaminess without the guilt.
1/4 cup Dijon mustard: Introduces a bold, zesty flavor.
2 tablespoons apple cider vinegar: A touch of acidity to balance the richness.
1 teaspoon garlic powder: Enhances savory notes without overpowering.
Salt and pepper to taste: Tailor the seasoning to your preference.
Instructions:
Preparing the Chickpeas:
In a large bowl, mash the chickpeas with a fork or potato masher until a coarse, “shredded chicken” texture is achieved.
Assembling the Salad:
Add the celery, red onion, bell peppers, dill pickles, and fresh parsley to the bowl with mashed chickpeas.
In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
Pour the dressing over the chickpea mixture and toss until well combined.
Chilling and Serving:
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serve on a bed of fresh greens, in a sandwich, or as a wrap filling.
