Not Your Grandma’s Chicken Salad


Last Updated on November 18, 2021

Chef Collette Haw studied at the prestigious Culinary Institute of America. After training in some of the country’s most honored restaurants, she became a personal chef for celebrities. She then launched her own business, Collette’s Clean Eats, to provide healthy, prepared meals to busy families. Haw is now a restauranteur, partnering with the Winter Park Health Foundation to operate Nourish Coffee Bar + Kitchen in the Center for Health & Wellbeing in Winter Park, Florida.

My 81-year-old grandmother, (Omi as we call her!), is one of my favorite people in the world. I have so many great memories of our time together, including enjoying many of her signature recipes. With all due respect to Omi, though, sometimes I’m craving something that, at one time, may have been out of her comfort zone — but no longer! Chickpeas, also known as garbanzo beans, are one of my favorite ingredients. Not only are they versatile — you can blend them up for a delicious homemade hummus or toss them on a salad for some interesting textures — they are incredibly good for you. These legumes are chocked full of protein, fiber, iron, calcium and potassium. One study even found that chickpeas may lower low-density lipoprotein (LDL) or “bad” cholesterol. Don’t get me wrong — I love a good chicken salad sandwich. But when I whip up a batch of this version, I don’t miss the meat. One of my goals with our menu at Nourish Coffee Bar + Kitchen is to provide our customers with healthy food they will actually want to eat and even crave. This recipe has been on the menu since Day 1 and remains popular. And, despite its name, is definitely Omi-approved.


2 cans of garbanzo beans

1 red bell pepper, de-seeded and small dice

½ medium red onion, small dice

¼ cup parsley, washed and chopped (tip: chop the parsley, then measure it)

1 teaspoon sea salt

½ tsp fresh ground black pepper

¼ cup chives, chopped

½ cup vegan mayonnaise


Rinse and drain garbanzo beans well, getting them as dry as possible. Place the beans into a mixing bowl with vegan mayonnaise and mash with a potato masher until half of the beans are mashed. Add bell pepper, red onion, parsley, sea salt, black pepper, and chives; mix thoroughly. Refrigerate until ready to serve. This recipe is good for up to four days in the refrigerator. Enjoy!

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