Vegan Chicken Salad AKA Curried Chickpea Salad

I've been going hard lately on incorporating way less meat in my diet and living a plant-based lifestyle focusing heavily on vegan and vegetarian cuisine. To be quite honest I'm more energized, less bloated, meeting my weight goals and overall I just feel great! Today I'm going to share with you my latest obsession curried chickpea salad, my take on chicken salad! So buckle up and prepare to be amazed!

This dish is not only healthy and vegan but flavorful, fresh, and filled with zest. The curry and turmeric give this dish the perfect taste and all the veggies help pack the perfect crunch. I love to eat this with my scrambled eggs in the morning or on my favorite low carb sandwich bread for a hearty meal.


Go grab those ingredients!


Chickpea salad blend:

  1. Minced garlic - 1/2 teaspsoon

  2. Red bell pepper 1/2

  3. Green bell pepper - 1/2

  4. Green onion (4)

  5. Celery (1 whole stalk)

  6. Veganaise aka vegan mayonaise ( 3 -4 tablespoons)

  7. Fresh parsley - 1/4 cup

  8. 1 Fresh lime

  9. Fresh ginger 1/2 teaspoon or more if you like

  10. Pink sea salt (or whatever salt you have on hand) - pinch or too your liking

  11. Can of low sodium garbanzo beans aka chickpeas

  12. Cayenne pepper - pinch or to your liking

  13. Ground turmeric - 1/2 a teaspoon

  14. Ground curry 1 teaspoon (I like a lot of curry you can add less)

  15. Herb and garlic season (optional)

  16. Black pepper (optional)

Sandwich + Garnishes

  1. Whole wheat sandwich thins or your favorite low calorie bread

  2. Avocado

  3. Veganaise (vegan mayonaise)

  4. Lettuce

  5. Beefsteak tomatoes

Now that you have your ingredients, drain and rinse your chickpeas!

Aren't they beautiful? I'm obsessed with these things! I eat chickpeas so much I'm surprised I have not turned into one.


So now that they are rinsed and drained I will leave this next step up to you, but for me individually, it's crucial. I remove the skins from the chickpeas. Now I start to do this as I begin to mash up the chickpeas and stop every few minutes to pick them off. This can be quite tasking, but I don't like the skins in my chickpea salad. I never take the skins off for any other chickpea dish, but those dishes are one not mashed and secondly not served cold. TRUST ME YOU WILL THANK ME LATER!

Using a potato masher is quicker and makes everything even, but you can utilize a fork or whatever tool works for you. Make sure you mash until the chickpeas are no longer whole and separated into shredded chunks like the above picture.


We've got the hard part is out the way, and it is time to add the rest of our ingredients. Next, I'd like for you to chop your bell peppers, fresh parsley, and celery. I prefer my veggies pretty minced and enjoy using a big knife with a fine blade. This method provides a perfectly refined crunch throughout my dish. For the ginger, you can chop this finely or use a cheese grater.

Let's add all the rest of the ingredients I think it's almost time to eat!

Wow look at those colors! I know you can't smell it but it smells live heaven! Now let's mix and mash because we are all ready to #GRUBITUP !

Isn't she lovely? Now I love to eat it by the spoonful, for breakfast, on low carb tortillas or my favorite low carb bread! It doesn't matter how you eat it as long as you enjoy it! Happy eating and until next time #GRUBITUP!


- With love

Chef Shelbie

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