Vegan chickpea mock chicken salad Deborrah Cooper

Vegan chickpea mock chicken salad

Submitted by: Deborrah Cooper, Department Secretary Adult & Aging Services

This super easy and super tasty recipe is one of my originals and can be found in my cookbook – WHY VEGAN IS THE NEW BLACK: More Than 100 Delicious Meat & Dairy Free Meal Ideas Your Whole Family Will Love. I often make vegan dishes and bring them into Adult & Aging for taste-testing and rating by the staff. This recipe is one of their favorites! To make this dish taste like tuna, add crumbled Nori seaweed fl akes. It makes a great salad topping or sandwich fi lling. If making sandwiches, try toasting the bread fi rst, as it helps prevent sogginess.

INGREDIENTS

1/2 cup minced red onion OR 1 tablespoon dried onion fl akes 2 cups chickpeas (seasoned and cooked at home are better than canned, but canned will work) 2 green onions, minced (both white and green parts) 4 gherkin pickles, minced 1/4 to 1/2 teaspoon fresh ground black pepper 1/3 to 1/2 cup vegan mayonnaise (to taste) 3 stalks celery, chopped fi ne 1 carrot, peeled and grated (about 1/3 to 1/2 cup) 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1 teaspoon vegan Worcestershire sauce

INSTRUCTIONS

1. Mix all ingredients together, being careful not to over-mash the chickpeas. (You want some texture, not mashed potatoes!) 2. Cover and refrigerate for 30-60 minutes to allow fl avors to blend. 3. Stir gently and serve.

PRO TIP: For variety, add 1 cup red seedless organic grapes, which have been cut in half.