8/3 Chick Pea, Chick’n Salad
We had a chicken salad at the vegan retreat that blew us all away. Our fearless leader Nicole shared it with us and now we have taken it and made it ours. Sandy added curry because curry may be her one true love..and it made it even more amazing. You can now try it and make it your own by adding whatever spices you wish. It is a blank canvas.
It is so easy to make you will want to have it in your fridge at all times for snacking and sharing. We love it in a pita for lunch, with crackers or just on a fork.
Photo By: S. Duquet
Chick Pea, Chick’n Salad
Shared by N. Matthews
Recreated by S. Boulton
Ingredients:
3 cups of chick peas (already soaked and cooked or drained from a can)
1 /2 carrot chopped finely
1/2 celery stalk chopped finely
1/2 cup (plus a tablespoon if needed) vegan mayonaise
1 1/2 tablespoons of Liquid Aminos (you could also use soy sauce)
A few dashes of pepper
1 1/2 tablespoons of curry (optional) You could also use rubbed sage or another favorite seasoning.
Make it happen:
Using a small food processor, chop the chick peas one cup at a time until they reach a dry, flaky consistency. Do not over- process them to the point of paste. It only takes a few pulses per batch and works best if you use small batches of the chick peas at a time. Repeat until done.
Put the chick pea “meal” into a large mixing bowl. Add the rest of the ingredients except the curry and fold together until blended. Give this a try before adding the curry because you will not believe that it tastes just like a meaty chicken salad. I don’t understand why, it just does. Add the curry for a bolder adventure, or your favorite chicken friendly seasoning. Makes enough for about 5 -6 sandwiches.
Tags: chick pea salad, compassionate eating, dairy free, going veg, trying vegan, trying vegetarian, vegan, vegan brunch, vegan challenge, vegan chicken salad, vegan experience, vegan lunch, vegan recipe, vegan sandwich spread
August 3rd, 2010 at 9:09 am
I make a similiar recipe but I use crumbled tempeh instead of chickpeas and also add a chopped apple. I too LOVE curry!
August 3rd, 2010 at 10:01 am
That sounds amazing. Do you cook or soak the tempeh first? Do you put it in the processor or literally chop it up? We could add dates too. Yum.
August 3rd, 2010 at 3:38 pm
I steam it, then let it cool and just crumble it with my hands. Mmmm…dates make everything better!
August 3rd, 2010 at 5:22 pm
I make a vegan tuna salad similar to that. Yum! Thanx for posting.
August 3rd, 2010 at 10:19 pm
Sounds fantastic. Will you share your secret recipe with us? Sandy is interested in making vegan crab cakes.
August 4th, 2010 at 11:52 am
Of course, most definitely! BTW I awarded or nominated or something “Exploits” with a Versatile Blogger Award today on my blog. Congrats to you both! yes, I’ve posted on my blog before so the secret is out. Oooh Vegan crab cakes!
August 5th, 2010 at 9:05 pm
GiGi, Thank you so much. You are the most amazing vegan, blogging mentor, baker.
I am putting together my responses and nominated/awarded blogs and your official thank you as we speak. I believe with all of my might that we are creating change. It is an honor to be chosen by someone so passionate, expressive and creative. Thank you for my first blog award.
August 6th, 2010 at 10:23 pm
You are so sweet! Thank you. You are so welcome. Well deserved! I agree with you. The change is like a domino effect isn’t it. It just starts with one loving conviction and takes root from there. I’m giving a dessert class in a few minutes to two non-vegans. Hope! (two non-vegans are from Texas and Louisiana..if that aint change don’t know what is) xo
August 8th, 2010 at 4:02 pm
Mmmmm. So yummy!
August 8th, 2010 at 10:52 pm
We eat it with curry, with crackers, with our fingers. It is a staple in a vegan house like a good blender or wooden spoons.