Last weekend, we were at a wedding up in a beautiful, flower-filled meadow. Some 20 degrees cooler than the valley floor, it was still a warm day. A light lunch of veggies and chicken salad sandwiches were served before the cake, and being vegan, I abstained from the sandwich. Sigh. How I love a good chicken salad sandwich. My friend Barb, who is also vegan, was there and she told me she’d heard of making “chicken salad” using chickpeas. Well! Chickpeas are my fav and go great with curry, so I started thinking about how I’d make that all come together in a satisfyingly yummy summer sammich. Oh, I am one happy, happy vegan!
Next time I make this, I’m doubling the recipe; it’s that yummy and crave-able.
- 1 (15oz) can of chickpeas (garbanzo beans), drained
- 1 tsp curry powder
- 2-3 TBSP vegan mayo
- 1/4 cup chopped cashews or peanuts
- 1/4 cup chopped green onion
- 1/4 cup chopped celery
- 1/4 cup chopped apple
- splash of lemon juice
- salt and pepper to taste
Drain the chickpeas and place into a food processor. Pulse about 10 times to break up the beans, you want chunks, not hummus.
Place the chickpeas and everything except salt and pepper into a bowl.
Stir until well combined. Taste and add salt and pepper to your liking. Add more curry and/or mayo if you like, or another splash of lemon juice to make it more spreadable.
Spread a bit more mayo on some yummy whole grain bread, add lettuce, and pile on the chickpea salad! So yummy!
Chicken-schmicken. I’ve got a new favorite summer sammich! This salad is better the next day, and is delish all on its own, or wrapped in a lettuce leaf or tortilla, or inside a pita pocket.