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Mock Chicken Salad on English Muffins

5 from 1 vote
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Course: Snack
Cuisine: American
Keyword: Mock Chicken Salad
Prep Time: 10 minutes
Servings: 3
Calories: 381kcal


  • 3 whole wheat English Muffins
  • 1- 15 oz can chickpeas drained
  • ¼ cup mayo
  • teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon paprika


  • In a bowl, add drained chickpeas, mayo, and spices.
  • Combine everything together and mash with a fork.
  • Split English Muffins and toast until brown and crispy.
  • Spread about 2 tablespoons of mixture on each muffin half.
  • Serve immediately.


To lighten the recipe, use light mayo or a combo of ½ mayo ½ plain yogurt.
Vegan? Use a vegan mayo and vegan-friendly English muffins
You can make mixture ahead of time and store in an airtight container in the refrigerator until you’re ready to use. (I suggest no more than 2-3 days in the refrigerator.)
Want it more smooth or more chunky? Mash the chickpeas more or less depending on the texture you like.


Serving: 1g | Calories: 381kcal | Carbohydrates: 45g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 844mg | Potassium: 337mg | Fiber: 11g | Sugar: 5g | Vitamin A: 187IU | Calcium: 204mg | Iron: 3mg