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
Ingredients
- Tofu "Mayonnaise"
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14 ounces
extra firm tofu
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2 teaspoons
whole grain or Dijon mustard
-
2 teaspoons
brown rice vinegar
-
2 teaspoons
lemon juice
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4 teaspoons
umeboshi plum vinegar
- Chickpea Salad
-
30 ounces
canned chickpeas, drained and rinsed
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12-16
dill pickles, finely minced
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8
scallions, finely minced
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1 cup
parsley, finely minced
-
8
stalks celery, finely minced
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1 1/4 cups
tofu "mayonnaise"
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2 teaspoons
stone ground mustard
-
1/2 teaspoon
garlic powder
-
2 teaspoons
tamari
Directions
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First, prepare the tofu mayonnaise by combining all the ingredients in a blender and slowly blending until pureed. Adjust seasonings to taste.
-
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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