I'm Not Chicken Salad

By • April 2, 2014 6 Comments

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Author Notes: reminiscent of delicious chicken salad, minus the meatemily

Serves several

Chick Salad

  • 2 cups chickpeas - quickly pulsed in food processor
  • 1 cup red seedless grapes - halved
  • 2 scallions
  • 1 stalk of celery - minced
  • 1/4 cup blanched almonds - chopped

Dressing

  • 1 cup plain greek yogurt
  • 3 teaspoons fresh squeezed lemon juice
  • 2 teaspoons dijon mustard
  • 1 teaspoon bavarian mustard
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon freshly cracked black pepper
  1. Mix all chick salad ingredients together in a bowl. In a separate bowl, whisk together the dressing ingredients, then pour over salad. Toss to coat. Cover and refrigerate for half an hour to an hour to incorporate all the flavors. Serve on a roll or over a bed of greens.
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Comments (6) Questions (0)

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about 1 year ago emcsull

so what is Bavarian mustard ? I live in Bavaria, not sure which one you mean.

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over 1 year ago healthierkitchen

what a great idea! will try!

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over 1 year ago The Pasta Man

Thoughts on a substitute for bavarian mustard? Also, instead of food processing the chickpeas, what about a rough chop with a knife after draining from the can?

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over 1 year ago emily

Im sure rough chop would work, I just like the texture created by breaking them up a bit. As far as the bavarian mustard sub, any stone ground mustard would do. you could easily skip it, but it does add a little zip that balances the tang of the yogurt.

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over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This is pretty brilliant! Can't wait to try it. I'm assuming you are using canned chickpeas, right?

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over 1 year ago emily

Yes ma'am!