When I was a kid, I used to INHALE chicken salad. I’d put it in sandwiches, on salads, eat it plain. It was such a comfort food to me and I had a hard time parting with it when I decided to go vegan.
That was before I discovered the magical food that is chickpeas. They’re an incredible little legume - they can transform into pasta, cookie dough, hummus and now ‘chicken’ salad?! Someone please give chickpeas some sort of award.
Not only is this recipe absolutely delicious and filling, it’s also made from whole foods and ingredients that’ll make you feel ready to take on your day. It’s creamy from the hummus, a little chewy from the mashed chickpeas, and crunchy from the chopped veggies.
1 can chickpeas, rinsed and mashed
1/3 cup hummus (or sub with vegan mayo)
1/2 tbsp dijon mustard
1 medium carrot
1 stick celery
1/2 red onion
Salt + pepper, to taste
After rinsing and mashing your chickpeas, combine them with the mustard and hummus in a bowl. Add your finely chopped veggies and stir into the chickpea mixture, adding salt and pepper to taste. Plop it on a salad, between crunchy slices of bread or with a spoon. Store in the refrigerator for up to a week. Enjoy!