Chickpea Salad (A Dual-Recipe)

Chicken salad is about as old as time, so of course Vegans had to veganize it! Luckily it was super easy and there are about a million and a half ways to make it. We’re here to share with you our two favorites! It’s a pretty standard recipe, but if you’re new to the Vegan community this is bound to satisfy any craving you have for that chemical infused canned chicken. We promise! (Makes about 18 oz)


 

1 can (14 oz) chickpeas
2 stalks celery
¼ onion
¼ cup green manzanilla olives
1 tsp garlic powder
½ tsp oregano
½ tsp red pepper flakes
¼ tsp turmeric
¼ cup Vegenaise
½ tbsp dijon mustard
1 can (14 oz) chickpeas
1-2 tbsp dill relish
½ tsp garlic powder
¼ tsp turmeric
salt & pepper to taste
¼ cup Vegenaise
2 tsp spicy mustard
First drain and rinse the chickpeas. Dice up the celery, onion, and olives. Throw it in a bowl and add the spices. Mash it together so some chickpeas bust open to absorb the flavors. When you’re happy with the consistency of the chickpeas, mix in the Vegenaise and mustard. ¡Voila! Serve on crackers, on a sandwich, or dip apples in it! YUM! First drain and rinse the chickpeas. Throw those in a bowl with the relish and spices. Mash it together so some of the chickpeas are crushed. Mix in the vegenaise and mustard. ¡Voila again! L likes to eat this on a toasted sandwich with spinach, tomato, and red onion. NOMZ!

chickpea salad sandwich2.jpg

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