Chickpea “Chicken” Salad on Cucumber Chips

Category	Ingredient	Quantity	Notes
Salad Base	Chickpeas	1 can (15 oz)	Drained and rinsed, reserving the liquid (“aquafaba”).
	Celery Stalk	1 large	Diced fine.
	Onion	2 tbsp	Finely diced (red or white onion).
	Red Grapes	¼ cup	Halved or quartered (optional, for sweetness).
Dressing	Vegan Mayonnaise (or regular mayo)	½ cup	Adjust to desired creaminess.
	Dijon Mustard	1 tsp	For a little tang.
	Apple Cider Vinegar (or Lemon Juice)	1 tsp
	Salt	½ tsp	Or to taste.
	Black Pepper	¼ tsp	Or to taste.
	Garlic Powder	¼ tsp
Optional Add-ins	Curry Powder or Turmeric	¼ tsp	For color and spice (as suggested by the image).
	Sriracha or Hot Sauce	1 tsp	For a spicy kick (as suggested by the image).
Serving	Cucumber	1–2 large	Sliced into chips (about ¼ inch thick).

Prepare Chickpeas: Place the drained and rinsed chickpeas in a bowl. Use a fork or potato masher to lightly mash them. Mash until about two-thirds of the chickpeas are broken down, leaving the rest chunky for texture.
Chop Vegetables: Finely dice the celery and onion. If using, halve the red grapes. Add all chopped ingredients to the bowl with the mashed chickpeas.
Make Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar/lemon juice, salt, black pepper, and garlic powder.
Combine: Pour the dressing over the chickpea and vegetable mixture. Stir well until everything is evenly coated and the salad reaches your desired consistency.
Add Flavor Boosts: If using, stir in the curry powder/turmeric (which gives it a yellowish color like in the photo) and the Sriracha/hot sauce (which gives it the visible red streaks).
Chill: Cover the bowl and refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.
Serve: Slice the cucumber into rounds about ¼ inch thick. Use the cucumber slices as “chips” to scoop up and serve the chilled Chickpea “Chicken” Salad.

Enjoy your new favorite healthy lunch!