David Shettler
2 min readJan 23, 2025

I’ve been using ChatGPT now for almost a year. I switched to a fully plant-based diet in the Spring of 2024. I’ll share some of the best recipes it has crafted here.

My wife and I meal prep quite a bit. This weeks recommendation from ChatGPT was a “Chicken” salad recipe on sourdough. This is the best vegan chicken salad I’ve ever tried. Note that this is for 12 servings, so scale accordingly!

Vegan Chickpea “Chicken” Salad

Servings: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 4 cups cooked chickpeas (or 3 cans, drained and rinsed)
  • 1½ cups vegan mayonnaise (adjust to your preferred creaminess)
  • 3 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1½ tsp salt (adjust to taste)
  • 1 tsp black pepper
  • 1 cup finely chopped celery (about 3 stalks)
  • ¾ cup finely diced red onion (optional; can substitute green onion)
  • ¾ cup sweet relish or finely chopped dill pickles
  • ½ cup chopped fresh parsley or dill (optional, for added freshness)

Instructions

Mash the Chickpeas:

  1. Place the chickpeas in a large bowl. Use a potato masher or fork to mash them until they are mostly broken down, leaving some texture for a “chunky” feel.

Mix the Dressing:

In a small bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Combine Ingredients:

Add the chopped celery, red onion, sweet relish, and fresh parsley/dill to the mashed chickpeas. Pour the dressing over the mixture and stir until evenly combined.

Taste and Adjust:

Adjust the seasoning as needed (e.g., more salt, pepper, or lemon juice).

Chill (Optional):

For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

David Shettler
David Shettler

Written by David Shettler

CIO, technologist, nerddad, geekhusband

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