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I'm Not Chicken Salad

by:
April  2, 2014
0
0 Ratings
  • Serves several
Author Notes

reminiscent of delicious chicken salad, minus the meat —emily

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Ingredients
  • 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
Directions
  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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9 Reviews

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Tom S. April 21, 2017
Thank you for your reply. It is appreciated. I will try a mixture of both the white beans, which are OK, and the tofu. Again, thank you. Be well.
Tom S. April 21, 2017
Emily: Grandson is a vegetarian that must avoid chickpeas. Any ideas of a substitute that would hold up in processing? Thank you.
emily April 21, 2017
Good question... poor fella with the allergy! White beans, perhaps? Probably wouldn't need much processing, a little smash with a fork on some might do the trick. If he needs to avoid white beans also, you could possibly try chopped up sauteed tofu??
emcsull June 1, 2014
so what is Bavarian mustard ? I live in Bavaria, not sure which one you mean.
healthierkitchen April 3, 2014
what a great idea! will try!
The P. April 3, 2014
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?
emily April 4, 2014
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.
mrslarkin April 2, 2014
This is pretty brilliant! Can't wait to try it. I'm assuming you are using canned chickpeas, right?
emily April 2, 2014
Yes ma'am!