March 1, 2011 | 3 Comments »
A few days ago I was wondering how I’d ever be able to enjoy ‘chicken’ salad again since I’m trying to do away with faux meats. I still plan to use tempeh on occasion, but I don’t want to rely on it so heavily. So I did some Googling and found out that lots of people use chickpeas in place of chicken. Of course! Why didn’t I think of that? I would have used dried chickpeas, but all I have left are sort of spoken for. So I used a can this time around. I ended up using my Tempeh Chicken Salad recipe as a base. I know I know. If you’ve seen one chicken salad recipe you’ve pretty much seen them all. Well, I’m sharing mine anyway. Sometimes that one little ingredient makes a world of a difference.
- 1 can chickpeas, mashed
- 1/4 cup celery, diced
- 1/4 cup sweet onion, diced
- 1/4 cup bread and butter pickles, diced
- 1 cup lettuce, chopped
- 1/2 cup Vegenaise
- 2 tsp tarragon leaves
- salt and pepper to taste
I used one can of chickpeas in place of the tempeh and mashed them up with a fork until there were no whole chickpeas. Then I mixed it up in a large bowl with the rest of the ingredients. That’s it! I thought it tasted better refrigerated over night. It did dry out a bit so I added a little more Vegenaise. Delish!
I personally like the chickpea version the most. It really did make an awesome, light, yet filling lunch. In fact I’m going to make more tonight so that I’ll have lunch for the rest of the week. I’m going to have to travel a bit to find some green leaf lettuce. My poor salad doesn’t look green enough because all I could find at the local store was iceberg lettuce. Hey, you have to make do with what you’ve got. Being surrounded by so many farms I’m shocked that the produce is so limited.