VEGAN CHICKEN SALAD
My most favoritest recipe ever! I love that it tastes so much like Chicken salad that you don’t even miss the meat, however, it’s so versatile that you can use canned chicken instead of the chickpeas!
You can put it on top of a nice pile of spring mix, put it on some bread, stuff it in a pita or wrap it up in a spinach wrap! So many options!
INGREDIENTS
1/2 cup raw almonds
· 15 ounce can no salt added chickpeas, drained and rinsed or 2 cups Plant Boss
· 2 celery ribs, diced small
· 1/2 cup red grapes, halved
· 1/4 cup dried cherries
· 1/2 cup Vegannaise Mayo
· 1 tablespoon lemon juice
DIRECTIONS
In a food processor, pulse the almonds a few times until crumbly, but not so much they turn into a powder or paste.
Add the drained and rinsed chickpeas to the food processor with the almonds, and pulse a few times until flaky. You can leave a few beans whole; you don't want to have the mixture become mushy and smooth.
Add the almond/chickpea mixture to a large bowl and mix in the celery, grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
Refrigerate until ready to serve. It will keep in the refrigerator for up to 5 days.
MACROS
Serving: 1 cup serving
Calories 210cal
Carbohydrates 25g
Protein 10g
Fat: 9g
Sodium: 299mg
Fiber: 7g
Sugar: 7g