I've always loved chicken salad with apples and cranberries. And since becoming a passionate pulse person/ bean enthusiast, I've started adding chickpeas to my chicken salad. Sometimes I even skip the chicken and make it entirely with chickpeas. Recipes like this one capture the spirit of what I love about the term flexitarian. It's an approach that matches my own eating and cooking style: lots of plant-based meals, with meat playing a smaller role-sometimes as the star, but often as just one player among many nutritious foods.
What's great about a flexitarian recipe like this is that it doesn't have to be all or nothing. You can easily shift it toward vegan by leaving out the chicken, or keep it more traditional by adding chicken in. It's also an ideal recipe when cooking for a crowd with mixed dietary needs: tahini instead of mayo makes it dairy-free, and removing the chicken keeps it vegan. I've brought both variations of this salad to beach picnics, and friends have actually asked me which one they were eating because both taste so good and it's hard to tell the difference.
Ingredient Notes
- Chickpeas- Use 3 cans of chickpeas, drained and rinsed. They bring protein, fiber, and a nutty flavor that stands up well to the creamy dressing.
- Tahini- The base of the dressing. Look for smooth tahini for easier blending. If it's too thick, stir in a teaspoon of water at a time until creamy.
- Apple- Adds crispness and a touch of sweetness. Any firm, crunchy apple variety works.
- Cranberries- Dried cranberries bring tart sweetness that balances the dressing. Raisins are a fine swap.
- Walnuts- Provide crunch and healthy fats. Pecans or pumpkin seeds can substitute.
Instructions
Start with the dressing: whisk together 6 tablespoons of tahini, 4 tablespoons of water, 2 tablespoons of olive oil, 2 teaspoons of Dijon mustard, 6 tablespoons of lemon juice, the zest of 2 lemons, 1 teaspoon kosher salt, and 1 teaspoon black pepper until smooth. If needed, add another splash of water to thin.
In a large bowl, combine 3 (15 oz) cans chickpeas, 2 ribs of diced celery, ¼ cup minced red onion, ½ cup dried cranberries, ½ cup chopped walnuts, and 1 chopped apple.
Pour the dressing over the salad base and toss gently until everything is evenly coated. Taste and adjust with more salt, pepper, or lemon juice if desired.
How to Serve
- Pack in lunchboxes for a hearty meal prep option.
- Serve over greens for a light dinner.
- Bring to potlucks, it travels well and holds up at room temperature.
- Pair with pita or flatbread for a filling wrap.
Tips, Tricks, and Alterations
- Chicken Variation: Swap 1½ cans of chickpeas for 8 oz cooked, chopped chicken. Keep the rest the same.
- Nut-Free Option: Use pumpkin seeds or sunflower seeds in place of walnuts.
- Fruit Swaps: Try raisins instead of cranberries, or pears instead of apple.
- Storage: Keep in the fridge for 3-4 days. Stir before serving; the dressing may thicken.
- Mixed Batch Option: To serve both versions at once, split the recipe base after combining the celery, onion, cranberries, walnuts, and apple. Place 1½ cans of chickpeas into one bowl for the vegan version, and in a second bowl, use ½ can of chickpeas plus 8 oz cooked chicken. Divide the dressing evenly between the two bowls and toss to coat.
This Chickpea Chicken Salad is all about balance, between textures, flavors, and even between plant-based and flexitarian eating styles. Whether you enjoy it as a vegan salad or with the chicken variation, it's a versatile dish that's hearty enough for weekday lunches or to share at a potluck. If you love bean-based salads, you'll also want to check out my Black Bean and Garbanzo Bean Salad for another fiber-packed favorite.
Recipe
Chickpea Chicken Salad with Tahini-Mustard Dressing
Ingredients
Salad
- 3 15 oz cans chickpeas, drained and rinsed
- 2 ribs of celery diced
- ¼ cup minced red onion or shallot
- ½ cup dried cranberries
- ½ cup walnuts chopped
- 1 apple chopped
Tahini-Mustard Dressing
- 6 tablespoons tahini
- 4 tablespoons water plus more as needed
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 6 tablespoons lemon juice
- Zest of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together tahini, water, olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth. Add more water as needed to thin.
- In a large mixing bowl, combine chickpeas, celery, red onion, cranberries, walnuts, and apple.
- Pour the dressing over the salad mixture and stir until evenly coated.
- Taste and adjust with extra lemon juice, salt, or pepper to your liking.
Notes
2 cans of chickpeas and 8oz of cooked chicken Vegan Bowl: 1½ cans chickpeas, half the mix-ins, half the dressing. Chicken Bowl: ½ cans chickpeas, 8 oz cooked chicken, half the mix-ins, half the dressing.
Did you make this recipe? Let me know!