Chickpea Chicken Salad

By Andrew
May 27, 2014
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Chickpea Chicken Salad

Author Notes: This vegan and gluten-free "chicken" salad is packed with protein and a delicious creamy tofu mayo. Serve it in lettuce wraps, collard rolls, or over your favorite bread or cracker.Andrew

Serves: 8

Tofu "Mayonnaise"

  • 14 ounces extra firm tofu
  • 2 teaspoons whole grain or Dijon mustard
  • 2 teaspoons brown rice vinegar
  • 2 teaspoons lemon juice
  • 4 teaspoons umeboshi plum vinegar

Chickpea Salad

  • 30 ounces canned chickpeas, drained and rinsed
  • 12-16 dill pickles, finely minced
  • 8 scallions, finely minced
  • 1 cup parsley, finely minced
  • 8 stalks celery, finely minced
  • 1 1/4 cups tofu "mayonnaise"
  • 2 teaspoons stone ground mustard
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari
  1. First, prepare the tofu mayonnaise by combining all the ingredients in a blender and slowly blending until pureed. Adjust seasonings to taste.
  2. Next, add the chickpeas to a medium size bowl and mash them with a fork. Add the rest of the ingredients and mix well.

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