If you’ve recently transitioned to a plant-based diet, chances are you’re missing some of your old faves! Enter chicken salad. I have been living a plant-based lifestyle for over five years now and I still remember that wonderfully satisfying feeling that chicken salad provided. If you think about it though…we don’t really crave the chicken. The combination of spicy brown mustard, fresh dill and the other ingredients really provide the taste we crave. What if we could achieve a similar texture, taste and even more quality protein from chickpeas than its chicken counterpart? This recipe goes well on crackers or a sandwich! Top it off with some avocado or fresh tomato and you’ve got yourself one deliciously healthy, plant-strong lunch in just seven minutes! Here it is:

Prep Time: 10 minutes, Cook Time: 5 minutes,  Total Time: 15 minutes


  • 1 can of organic chickpeas (15 oz. can)
  • 1/4 cup of crushed cashews (optional)
  • 3 tablespoons of your favorite vegan mayo (we use Veganaise or Just Mayo’s Siracha Mayo)
  • 1 tablespoon of maple syrup
  • 1/2 of a chopped onion (red adds some great color, but white works too)
  • 1/2 cup of diced organic carrots
  • 1/2 cup of diced organic celery
  • 1/2 to 1 tsp of dijon or spicy yellow mustard
  • sprinkle of fresh dill


Pour all ingredients in a big bowl, mix it together and eat it! I like to put all of the ingredients into my blender or food processor and pulse it a few times till it gets a creamy consistency. Up to you…some like it chunky and some like it smooth. It is all a matter of personal preference. Either way, put it in a sandwich or eat it on a healthy cracker and you are all set! Doesn’t get much simpler than that, does it? Enjoy!

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Lean Green DAD™

Cory is a husband, father of three and vegan athlete. His blog, Lean Green DAD™, is a lifestyle blog about food, family and fun that helps passionate people, mostly parents, who have over-scheduled, busy lives maintain a healthy balance of plant-based nutrition, fitness and overall wellness.
Lean Green DAD™
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