Recipe: Chickpea "Chicken" Salad - Plant Based Photographer - Victoria Varga LLC

Oct 15, 20244 min read

In the nearly 10 years since I began been following a vegan diet, I have served up dozens of dairy-free dishes to my omnivorous friends and family. Many people know that I eat only plant-based foods, although some are unaware, as it's not something that usually comes up in conversation unless we are planning a meal together.

Most people picture salads, green juice smoothies, or something with kale when they think of vegan food. I know that I've hit one out of the park, so to speak, whenever I tell someone that my potluck contribution that they've been savoring is fully plant based, and they respond with sheer surprise or genuine disbelief due to just how good it tastes!

I have received plenty of requests to share my recipes over the years, and it's genuinely so flattering to me. Photography is my profession and passion, yet with so many friends, followers, and clients asking for more information on plant-based food, I decided to dedicate a portion of my blog to my homemade vegan dishes. That being said, this is the official start to sharing original recipes with my readers, compiling a resource for anyone who's interested in making a plant-based treat for themselves, or their vegan loved-ones.

ABOVE: Propriety Chickpea Chicken Salad Sandwich - Recipe by Victoria Varga

A Propriety Plant-Based Recipe

Initially, I used to make my plant-based chicken salad with mock-meat products. For years, this was the go-to chicken-salad base in my kitchen, but I was never satisfied no matter which brand of vegan chicken I tried. With time, I realized that it was not only difficult to shred many types of plant-based chicken by hand, but that the taste was never exactly as anticipated, no matter how I tweaked my recipe. I enjoyed the same brands of plant-based chicken in other dishes, but with my "Chicken" Salad, that "something special" was sadly, still missing.

Considering chicken salad has been a long time favorite of mine even before I started eating vegan, truthfully, I was a little irritated that I hadn't been able to hack it right away. Although, I'm not the type to give up easily, and things worth having usually take some hard work and dedication, which I never shy away from. For me, a little frustration is the perfect fuel for problem solving, so I filed away a mental note to self, being - "figure out how to fix that frickin' "Chicken" Salad recipe!".

One gorgeous autumn day, I was browsing in my pantry, debating what I should make for lunch when it finally hit me; why hadn't I tried Chickpeas as my plant-based chicken substitute? Eureka! This was it, the missing piece to the metaphorical puzzle that I had been searching to find the solution to for so long! Every time I'd cooked plant-based chicken salad in the past, I craved something less-processed than the faux meats on the market. When the idea for a proprietary "poultry" blend came to mind, I immediately rolled up my sleeves and started working in the kitchen. Through trial and error, I began to craft a new recipe from scratch. I'm SO proud to say that this blend, built with intuition and the spark of inspiration, has the perfect fresh flavor with a creamy, yet crisp consistency.

ABOVE: Propriety Chickpea Chicken Salad - Recipe by Victoria Varga

Ingredients

Protein & Wet Ingredients:

2 15oz cans of Garbanzo Beans, a.k.a. Chickpeas (uncooked, drained, smashed)
1/2 Cup of Plant-Based Mayonnaise (I prefer Hellman's Plant Based Mayo)
1 heaping Tablespoon of Dijon Mustard
2 Tablespoons of Apple Cider Vinegar

Vegetables & Fresh Herbs:

2 Stalks of Finely Chopped Celery
2/3 Cup of Finely Diced Red Onion
1/4 Cup of Relish or Minced Sweet Pickles
2.5 oz of Finely Chopped Fresh Parsley
2.5 oz of Chopped Fresh Dill

Dry Herbs & Spices:

1 Teaspoon of Freshly Ground Tricolor Pepper
1 Teaspoon of Ground Black Pepper
2 Teaspoons of Pink Himalayan Salt
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1 Teaspoon of White Sugar

ABOVE: Drained Chickpeas - Stock Photo

Instructions

Drain the Chickpeas, then add them to a medium-large sized glass food storage container. I use Pyrex brand. From there, use a fork to push down and mash them up. Personally, I prefer to mash them approximately halfway to keep a somewhat textured, but blended mixture as shown in the photos posted here. Although, you may mash them to your own desired consistency if you prefer your chicken salad chunkier, or on the more shredded side.

Add the Wet Ingredients to your smashed Chickpeas, and stir them together until everything is evenly mixed. The Chickpeas should be consistently coated with the Mayo, Mustard, and Apple Cider Vinegar cocktail. Place this mixture in the fridge for safekeeping while we continue. The mixture may appear overly creamy or watered-down at this point, but remember to trust the process as this will be resolved within the next step.

ABOVE: Assorted Vegetables - Stock Photo

Finely chop the Parsley, Dill, and Celery. Dice the Red Onion, and mince the Sweet Pickles (or, use store-bough Relish). Next, stir in the Vegetables & Fresh Herbs, and be sure to mix them well with the smashed Chickpeas and Wet Ingredients. You will notice a change in consistency, going from a creamy mixture to a more hearty texture as is expected from a traditional chicken salad.

Last, but not least, add the Dry Herbs & Spices and stir them in thoroughly. Refrigerate the "Chicken" Salad for at least one hour before serving. Ideally, I recommend putting it in the fridge overnight for a more complex flavor in addition to achieving the desired temperature and thickness.

Serve cold on crackers, in a succulent sandwich, or as a side dish with a meal. This delicious deli-style staple provides up to 10 servings, and lasts approximately 5-7 days in the refrigerator (longevity depends on your fridge's temperature settings). Enjoy!