The Best Ever-Chickpea Salad

Guys!!! This recipe is A GAME CHANGER. OMG!!!! I have been craving a cruelty-free “chick’n” salad and I happened to make a great one myself. It is not one to miss out on. Vicente couldn’t stop sneaking bites of it when I was making it. 🙂 Seriously the best I’ve tried and I already want to make these again.  This is what I used for the low carb version. You can always do bread as well to make sandwiches. (I just was trying to make healthier decisions post thanksgiving.) Here’s what you need for 4 servings:
updatedfoodIngredients:
  • 1 can chickpeas drained and soaked in filtered water for 8 hours
  • 1/2 small red onion diced
  • 1/2 cup just mayo (or other vegan mayo or your choice)
  • 4 celery sticks chopped
  • Salt to taste
  • 8 romaine hearts or 8 pieces of vegan sandwich bread
Optional accompaniments:
  • Raisins to add the end if you’re a fan. I know it’s traditional mix in. 🙂
  • Avocados (Day 2: I added a half of an avocado cubed to this mix and YUM)
img_1452Directions:
  1. In a food processor pulse everything a few times to make sure the chickpeas have been broken down but still have texture. (I wanted to make mine a little more mixed up so I did it about 5 times on pule for a few seconds.)
  2. Season with salt and pepper.
  3. Add mix to a Romaine Heat or Bread and add additional things if needed.
  4. Enjoy! 🙂

img_1466Tips:

*Try the mix in the food processor before plating. If you need more mayo, add it in. I’m a huge fan of “creamy” things so I added a tablespoon more and it came out perfect 🙂
**I hope you enjoy this recipe as much as we did! This will keep in the fridge for 3 days.
If you make it, please comment down below and tell me what you think. Also let me know of any variations you may make!
See you in my next post. XO, Ashley 
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Published by

up30thousandfeet

Ashley is a vegan flight attendant sharing her personal style, lifestyle and adventures with all of you! For inquiries or collaborations please email seeknvegan@gmail.com

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