Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Appetizers & Sides | Posted on 20-04-2010
This recipe is proof that you can cook old-school favorites without meat — and they’re even better than the original!
I’ve never really cared much for chicken salad. Usually, there’s too much mayo and way too much meat flavor for my tastes, anyway. But when you sub chickpeas for chicken and vegan mayo for the regular stuff, something wonderful happens. And it’s not just the crazy new vegan here talking. I taste tested this dish with my coworkers yesterday and got an “off-the-hook” response. I think it makes an awesome appetizer or even a main dish, though slightly messy.
If you’re serving it to kids, they will love the apples and maple flavor in the salad, but you’ll have to make sure you’re ready for a little bit of a mess. Not cool with mess? Wrap it in a tortilla!
1 can chickpeas, drained and slightly mashed (use a potato masher)
1/2 cup slightly crushed pecans
1/2 cup celery, diced
1 apple, diced
1/2 cup water chestnuts (optional)
3/4 cup vegan mayo (or, use regular mayo … I like Vegenaise)
1 tbsp. white wine vinegar
1 tbsp. maple syrup (the real stuff, preferably)
A few shakes of garlic powder
Salt and pepper to taste
Head of lettuce — either iceberg or romaine (I prefer the green leafy romaine)
- Combine chickpeas, celery, apple, water chestnuts and pecans. Sprinkle with lemon juice to keep the apples from browning.
- Whisk together mayo, syrup, vinegar and garlic powder.
- Combine mayo combo and all other ingredients.
- Taste test to see if salt and pepper are needed.
- Chill for at least an hour in a tightly-sealed container.
Variation: Add fresh grapes, raisins or craisins! I also like to serve mine with chow mein noodles.