Chickpea “Chicken” Salad on Cucumber Chips

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Chickpea “Chicken” Salad on Cucumber Chips

This plant-based, high-protein salad uses chickpeas as a hearty base and is packed with flavor and texture.

⏰ Quick Glance

  • Prep Time: 15 minutes

  • Yields: 4 servings

  • Diet: Vegan/Vegetarian (depending on the mayonnaise)

🛒 Ingredients

Category Ingredient Quantity Notes
Salad Base Chickpeas 1 can (15 oz) Drained and rinsed, reserving the liquid (“aquafaba”).
Celery Stalk 1 large Diced fine.
Onion 2 tbsp Finely diced (red or white onion).
Red Grapes ¼ cup Halved or quartered (optional, for sweetness).
Dressing Vegan Mayonnaise (or regular mayo) ½ cup Adjust to desired creaminess.
Dijon Mustard 1 tsp For a little tang.
Apple Cider Vinegar (or Lemon Juice) 1 tsp
Salt ½ tsp Or to taste.
Black Pepper ¼ tsp Or to taste.
Garlic Powder ¼ tsp
Optional Add-ins Curry Powder or Turmeric ¼ tsp For color and spice (as suggested by the image).
Sriracha or Hot Sauce 1 tsp For a spicy kick (as suggested by the image).
Serving Cucumber 1–2 large Sliced into chips (about ¼ inch thick).

👩‍🍳 Instructions

  1. Prepare Chickpeas: Place the drained and rinsed chickpeas in a bowl. Use a fork or potato masher to lightly mash them. Mash until about two-thirds of the chickpeas are broken down, leaving the rest chunky for texture.

  2. Chop Vegetables: Finely dice the celery and onion. If using, halve the red grapes. Add all chopped ingredients to the bowl with the mashed chickpeas.

  3. Make Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar/lemon juice, salt, black pepper, and garlic powder.

  4. Combine: Pour the dressing over the chickpea and vegetable mixture. Stir well until everything is evenly coated and the salad reaches your desired consistency.

  5. Add Flavor Boosts: If using, stir in the curry powder/turmeric (which gives it a yellowish color like in the photo) and the Sriracha/hot sauce (which gives it the visible red streaks).

  6. Chill: Cover the bowl and refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.

  7. Serve: Slice the cucumber into rounds about ¼ inch thick. Use the cucumber slices as “chips” to scoop up and serve the chilled Chickpea “Chicken” Salad.

Enjoy your new favorite healthy lunch!

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