It’s World Vegetarian Day! What better way to celebrate than to make your favorite meat free meal!
A couple of weeks ago I whipped up this vegan “chick’n” salad with the intent of having it for dinner one night and lunch the next day. Needless to say it didn’t make it to the next day. This is my vegetarian rendition on my mother’s famous chicken salad (well, famous in our household).
Vegan “Chick’n Salad”
1 can organic chick peas (rinsed)
1 celery stalk (chopped)
5-8 baby carrots (chopped)
2-3 tbsp vegan mayonnaise (I prefer Vegenise)
2-3 tbsp dijon mustard
Pepper to taste
Start with rinsing your can of chick peas and letting them drain. Add rinsed chick peas, chopped carrots and celery to your bowl. Add vegan mayonnaise and dijon mustard. Stir together and start mashing chick peas with a fork. Don’t mash too much! Just enough to make the salad slightly creamy, but still sturdy enough to be scooped up on a cracker. If you over mash no big deal, you’ll just end up with hummus! Kidding…not sure how that would taste.
I prefer my chick’n salad to be more mustardy than mayonnaisey (only the top chefs use those words.) To achieve a tarter taste I added a splash or two of apple cider vinegar. Top with pepper and you’re done!
You can eat this on a sandwich, a wrap, with crackers, or if you run out of crackers just eat it right out of the bowl like I did.