VEGAN, VEGETARIAN, RAW
One of my first posts was for a mock chicken salad that I tried out months ago. Since then I have altered it for the better. I figured I would share my alterations. When I ate meat, I used to LOVE my mom’s chicken salad. That was one thing I truly missed when I went full vegetarian a few years ago.
Remember to *veganize* this by using vegan mayo.
INGREDIENTS
1 can chickpeas, drained
celery, chopped
onion powder
garlic powder
hot sauce
mayo
- In a bowl, mash up the drained chickpeas
- Add celery, hot sauce, garlic powder, and onion powder to taste. The garlic & onion powders and hot sauce really give this a unique, amazing taste.
- Mix in as much mayo as you want and ENJOY!
RECOMMENDATIONS: If you enjoy relish, I am sure you would enjoy adding it. I haven’t tried it yet, but maybe adding thousand island dressing instead of just plain mayo might give this an extra zip. “Chicken” Salad v2.0 also tastes great on sandwich bread or in a pita.
If you have a little food monster like Rupert, they will go crazy for this. I have been really slacking on taking my recycling out. After pouring the chick peas into the bowl, I just piled the can on top of the rest of the recycling. This gave Rupert the perfect chance to lick any chick pea residue from the can. I caught him in the act about 4 times.
Lots of color! WOW! Looks interesting…I have never been able to do a mock “chicken” Salad successfully! I do love chickpeas so I will have to try this one! Thanks for the recipe!!!
By: harmonia on June 11, 2007
at 8:58 am
This really is great “chicken” salad. It takes about 5 minutes to make and it is super tasty. I love chick peas and I try to utilize them as much as possible.
By: ariell on June 11, 2007
at 11:19 am
I think you have me sold!
I’ll have to try it! Oh!!! I replied to your comment on my blog and will be linking you today!
By: Harmonia on June 11, 2007
at 11:56 am
I just fiddled with this! I didn’t realize I was out of celery! I just did it without! I am going to do a sandwich of sorts tomorrow!
By: harmonia on June 11, 2007
at 11:22 pm
omgz delicious! I added Hungarian paprika and a tomato. :3
By: kristen on June 13, 2007
at 9:47 pm
This looks wonderful – I am going to try it!
By: teeni on August 2, 2007
at 12:29 pm
it is so easy to make, too. seriously, like 5 minutes for prep.
a quick tip- – canned chick peas can be hard to mash up with a regular potato masher. what i do is, dump all the drained chick peas into a bowl and mash them up using the bottom of the can.
By: ariell on August 2, 2007
at 12:46 pm
OMG – LOL. Now that you said that – are those can indents I see in the mashed chick peas? Great idea though because I have tried to mash the canned ones with a potato masher and you are so right – that does not work well. Anyway – I think we are going to have that for dinner tonight or tomorrow night. It’s too hot to cook.
By: teeni on August 2, 2007
at 4:32 pm
[...] this recipe from Ariell’s Vegetarian Belly and decided to try it the other night because it was too hot to cook. This was wonderful. I used [...]
By: Vegan Chicken Salad « vaguetarian tea room on August 4, 2007
at 3:53 pm
Review and pics of this recipe finally posted on my site.
Hope you’re having fun with your mom!
By: TGH on August 4, 2007
at 4:19 pm
Oops – sorry, Ariell – I was logged in as my hubby when I posted above and didn’t realize it.
By: teeni on August 4, 2007
at 10:42 pm