This is such a wonderful warm weather food -- absolutely ideal for putting on wraps and sandwiches to take on picnics, hikes, and road trips! It really reminds me of the chicken salad I grew up eating as a kid, especially on a sandwich with iceberg lettuce.
Classic “Chicken” Salad
2 15 oz can s chickpeas, drained and rinsed
1 cup red grapes, halved
1 cup celery, diced
1/4 cup pecans, minced (slivered almonds also work very well here, if you're not a pecan person!)
3/4 cup vegan mayo
1 tbsp dijon mustard
2 tbsp apple cider vinegar
1/2 tsp celery seed
1/4 tsp dry mustard powder
salt and pepper to taste
Whisk together all ingredients but the pecans, celery, grapes, and chickpeas, and set aside.
Using a fork, lightly mash the chickpeas, not so much as to turn it into a paste, but so that there aren't any whole chickpeas rolling around in there. Toss with the mayo mixture, pecans, grapes, and celery.