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:
- 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.