Enjoy this quick and easy vegan chickpea "chicken" salad with the delightful flavors of lemon and tarragon. Easy to make, in less than 10 minutes and it works in a variety of different ways to create interesting and delicious meals.
Place all the ingredients for the mayo in a bowl and mix together well.
Add the chickpeas, celery, green onion, carrots and mustard to a medium mixing bowl. Stir in the mayo. Mix to combine. Taste and add salt and pepper as desired. Also adjust lemon, tarragon and parsley flavor if desired.
Notes
Expert Tips for Making This Salad:Use fresh tarragon and fresh lemon juice for the best flavor.Chop up the celery and green onions into small pieces.Use chickpeas that are cooked on the softer side. I find that the consistency of canned chickpeas works the best in this salad. If you are cooking them from dried, just be sure they get cooked all the way and aren’t crunchy.How to Eat Chickpea "Chicken" Salad:You can use this creamy vegan salad in the same way you eat the meat version. It makes a delicious sandwich with some sprouts, tomatoes and a healthy whole wheat bread or roll.You can also roll it up like a wrap in pita bread and tortilla wrap. I like to add in some chopped romaine and diced cucumber when I wrap it up.Serve it up on top of your favorite combination of salad ingredients.Eat like a snack dip with some pita chips, veggie sticks or crackers.Create a salad plate with a variety of salads such as this vegan chickpea "chicken" salad, Easy Southwestern Pasta Salad and Mango Avocado Salad. This combination of bright colorful salads will create a beautiful plate for you to enjoy!Add it to your favorite grain bowl or veggie bowl such as this Spiralized Veggie Bowl.Consider making and taking it to your next picnic or outdoor potluck as an alternative for vegans and vegetarians attending.If cooking for just one or two, make a batch on your meal prep day and then use it a variety of the above mentioned ways for some variety.