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Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed: The hearty base that provides protein and fiber.
1 cup celery, finely chopped: Adds a refreshing crunch and subtle flavor.
1 cup red onion, finely diced: For a hint of pungent sweetness.
1 cup bell peppers (mix of colors), finely chopped: Adds a burst of color and essential nutrients.
1/2 cup dill pickles, finely chopped: Infuses a tangy and savory note.
1/2 cup fresh parsley, chopped: Elevates freshness and herbaceous undertones.
1/2 cup vegan mayonnaise: Creaminess without the guilt.
1/4 cup Dijon mustard: Introduces a bold, zesty flavor.
2 tablespoons apple cider vinegar: A touch of acidity to balance the richness.
1 teaspoon garlic powder: Enhances savory notes without overpowering.
Salt and pepper to taste: Tailor the seasoning to your preference.
Instructions:
Preparing the Chickpeas:
In a large bowl, mash the chickpeas with a fork or potato masher until a coarse, “shredded chicken” texture is achieved.
Assembling the Salad:
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