A meat-free version of a classic deli salad.
If the prices of meat and deli counters are giving you a bit of a shock, then try this recipe for Mock Chicken Salad. Chickpeas replace chicken in this salad, but you wouldn’t notice, as it’s packed with all of the herbal and aromatic elements of a classic scoop of chicken salad.
When a pack of chicken breasts or a quart of cold deli counter salad seems to be getting higher and higher, this version relies on economical canned beans. Still harboring some protein, chickpeas are a great substitution. With a neutral taste, chickpeas are also easy to transform in texture as well.
Here, the chickpeas are roughly mashed into a chunky paste. Next, all of the other ingredients are added.
Tarragon and dill play well with the chickpeas, whose contrasting flavors don’t compete with these strong herbs. Finely diced celery, onion, and carrot enhance the salad, adding a toothsome bite of texture.
The Mock Chicken Salad has just enough creaminess to give it that classic chicken salad feeling. The bite of lemon juice contrasts and cuts through the richness, lighting the salad with a well-rounded flavor profile.
It’s great on top of a bed of lettuce, but it can also be great sandwiched between two slices of toasted bread.
With this Mock Chicken Salad, you won’t be missing the meat.
. Mock Chicken Salad
. Yield(s): Serves 6 to 7
. 15m prep time
. 10m cook time
Ingredients
2 15-ounce canned chickpeas, drained (about 3 cups in total)
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup carrot, peeled and finely chopped
1 tablespoon dried parsley flakes
2 teaspoons dried dill
2 teaspoons dried tarragon powder
1 teaspoon garlic powder
1 teaspoon onion powder
Sliced bread or lettuce, for serving
Kosher salt and freshly cracked black pepper, to taste
Preparation
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