🌿 Chickpea Tarragon Salad

Jun 26

*A cozy, plant-based twist on a French classic*

Growing up, my mom used to make the most delicious chicken tarragon salad — creamy, slightly tangy, with that unmistakable flavor of fresh tarragon. She’d serve it on crusty bread for lunch or pack it up for summer picnics on the beach, and it always felt a little fancy in the best way.

I wanted to recreate that same comforting flavor in a plant-based version — and this chickpea tarragon salad really delivers. It’s creamy, herby, and deeply satisfying… with all the nostalgic deli-counter vibes, but totally vegan.

Tarragon itself has long been a staple in French cuisine. Poulet à l’Estragon (Chicken Tarragon) became popular in the early 20th century as part of cuisine bourgeoise — home-style French cooking that’s elegant but approachable. Traditionally made with chicken, fresh tarragon, and a white wine or cream sauce, it eventually found its way into American kitchens, often adapted with mayo or sour cream and served cold — especially in summer months.

This version stays true to those flavors I loved growing up, with chickpeas standing in beautifully for the chicken, a tangy Dijon-forward dressing, and of course, plenty of tarragon.

📋Ingredients:

1 (15 oz) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
¼ cup red onion or shallot, finely chopped
¼ cup chopped walnuts
2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
1 tbsp fresh parsley, chopped (optional)
2 tbsp Dijon mustard
¼ cup Follow Your Heart vegan sour cream
1 tsp apple cider vinegar or lemon juice
Salt and black pepper, to taste

👩‍🍳Instructions:

Mash ¾ of the chickpeas in a medium bowl with a fork or potato masher, leaving some whole for texture.
Add celery, onion, walnuts, tarragon, and parsley. Mix to combine.
Stir in Dijon mustard, sour cream, and vinegar or lemon juice.
Season with salt and pepper to taste. Adjust creaminess or acidity to your liking.
Chill for at least 30 minutes before serving to let the flavors meld.

🥪How to Serve:

Piled into crusty herb bread or baguette for a dreamy sandwich
Scooped into butter lettuce cups for something light and fresh
Alongside crackers or cucumber slices as a snack
As a protein-packed topping for salad or grain bowls

🧊Storage:

Store in an airtight container in the fridge for up to 3–4 days. The flavor gets even better after a day or two.

💡 Notes:

Tarragon has a slightly anise-like flavor — if you're not a fan, swap in fresh dill or basil for a different vibe.
For added brightness, try a little lemon zest or a drizzle of olive oil before serving.

Whether you’re packing a beach picnic, meal prepping for the week, or just craving something fresh and herby — this salad brings all the cozy, nostalgic energy with none of the dairy or meat. It’s a little bite of summer, straight from my kitchen to yours.

If you make it, I’d love to see! Tag me @kellysgreenkitchen_ so I can cheer you on — and let me know if you grew up with a version of this too. 💚