Just like chicken salad, this vegan chickpea salad is super versatile in terms of how to serve it. Like I said, I like to mash the chickpeas pretty smooth, but feel free to mash less of the chickpeas for a chunkier-style salad. Add nuts like chopped pecans, chopped almonds, or sliced almonds for additional crunch and flavor.A sprinkle of feta cheese would be divine too! Swap the pickles for drained capers, minced green olives, and/or minced kalamata olives to give the chickpea salad a Mediterranean spin.Add minced fresh peppers or roasted red peppers.Add dried cranberries, sliced grapes, or minced apple for a little bit of sweetness.That said, feel free to dress it up and make it your own. You can use dried dill if you must, but give it a try at least once with fresh - it’s a treat!Īs written, this is a fantastic base recipe for chickpea “chicken” salad. Fresh dill: I truly love fresh dill best in this chickpea chicken salad.Dijon mustard: provides a nice depth of flavor.Fresh lemon juice: a drizzle really wakes up and brightens this salad.Feel free to use regular mayo, but know that most regular mayonnaise is made with eggs. I like Hellman’s vegan mayonnaise of all the kinds we’ve tried. Mayonnaise: we keep vegan mayonnaise on hand for Gwen, who is allergic to eggs and dairy, which is what I use in this chickpea salad.Are you sensing a theme here? Love the creamy/crunchy texture of this salad! Feel free to use red onion or green onion if you have it on hand instead. Shallot or Onion: provides more spicy crunch.Use whatever you’ve got in the fridge – spears, slices, cornichons, etc. I don’t love celery in my chicken salad, but it’s must in the chickpea version! Celery: provides an irresistible crunch.I like to mash the chickpeas pretty well but you can leave as much or as little whole to achieve your desired “chicken” salad texture. Chickpeas: I use canned chickpeas (also called garbanzo beans), vs cooking dried beans, so the recipe stays in the quick and easy lunch category.Plus it keeps well all week long since it’s plant/bean-based. This creamy chickpea salad is made with fridge and pantry staples in about 10 minutes. It hits all the right flavor and texture notes and is oddly irresistible? I have never been more happy to be wrong!Ĭhickpea “Chicken” Salad is not only a healthy lunch idea for work or school that’s full of protein and fiber, but it tastes incredible! Fresh, crunchy, crispy, creamy, herby - all the things. When she shared the concept, I thought there was no way I’d be able to use chickpeas to create a dish that not only resembled but TASTED like chicken salad… Last year I worked with a dietitian friend (<< best of the best!) to develop an ebook of plant-based recipes for her clients, and this smashed chickpea salad, aka a vegetarian version of classic chicken salad, was one of my very favorites. Smashed Chickpea Salad = Vegan Swap for Chicken Salad If you’re looking for vegan or vegetarian lunchtime idea - this easy recipe is a MUST TRY! It tastes exactly like chicken salad but is meat free, a cinch to whip up, fresh, protein-packed, and make-ahead so you can have healthy filling lunches on hand all week long. It’s chickpea’s time to shine in this insanely delicious, plant-based, vegan swap for chicken salad.Ĭhickpea “Chicken” Salad will trick your taste buds in the very best way. Guys, we’re giving cauliflower the day off (you’re welcome, cauliflower).
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