This chickpea chicken-style salad is savory, slightly crunchy, and incredibly satisfying! Plus, it is full of healthy protein. Serve it in sandwiches, with crackers, or as a yummy side salad.
This chickpea chicken-style salad is savory, slightly crunchy, and incredibly satisfying! Plus, it is full of healthy protein. Serve it in sandwiches, with crackers, or as a yummy side salad.
Yield: 8 (½ cup) servings
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
2 (15 oz.) cans garbanzo beans, drained and rinsed
1 small onion, minced
1 stalk celery, minced
1 tablespoon Chicken-Style Seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/2 cup vegan mayonnaise or aioli
Add all ingredients except mayonnaise to a food processor.
Pulse until roughly chopped (you want it to still have lots of texture).
Spoon into a medium-sized mixing bowl. Add vegan mayo or aioli (a cold sauce consisting of an emulsion of garlic and olive oil) and stir well.
Place in the fridge to chill until ready to use.
Serve as a sandwich spread, with crackers, or as a filling in stuffed tomatoes for a fun summer salad.
Keeps one week in the refrigerator.
NOTE: If you don’t have a food processor, you can easily mash this with a fork!
Nutritional Data
Calories: 242.95 |
Fat: 11.56 g |
Saturated Fat: 0.72 g |
Cholesterol: 0 mg |
Sodium: 338.33 mg |
Carbohydrates: 25.71 g |
Fiber: 7.16 g |
Sugars: 4.95 g |
Protein: 8.11 g |
Recipe courtesy of Ariel Hinkle.
