Chick-yum salad for the vegetarian

Long ago, when I was a meat-eater, one of my favorite lunches was chicken salad sandwiches. It was a regular meal at our house. After becoming a vegetarian, I had to find an alternative. I tried various recipes, but ultimately came up with this recipe that tasted just like the real thing, the chicken salad I was used to.

Oh, one more thing. I love carbs. No, really. I LOVE carbs, especially breads. In my Homer Simpson impersonation voice: "Mmm, breeeead". I love carbs so much that I've always wanted a t-shirt that says "Forget Adkins, I heart carbs". In an effort to control my carb intake (I consume healthy carbs, just too much of them), I'm giving up eating bread every day of the week. I was eating it a couple times a day, but now I've reduced it to a couple times a week. My substitute for bread is a huge, crisp leaf of kale.

Okay, to the recipe! Measurements are approximate, since I don't measure anything for this recipe. Just wing it to suit your fancy!

Chick-yum Salad
2 c garbanzo beans (soaked overnight, then cooked next day is better; or use canned if needed)
to your likin':
walnuts, chopped (or pecans)
yellow onion, diced
celery, diced
craisins (and/or sub for fresh chopped red grapes or chopped cherry tomatoes)
1/4-1/2 c Vegenaise (a better alternative for mayo, but if you must, use mayo)
squirt or two of dijon mustard
2-3 T relish
2-3 T Italian seasonings
sea salt, to taste
pepper, to taste
For added nutrition, throw in some chia seeds and make it purdy too!

Directions: Process garbanzo beans in a food processor, pulsing a couple times to just get the beans broken up. I don't like mine to be mush. Add to bowl along with remaining ingredients. Serve on kale leaves, atop Mary's Gone Crackers, bread or on a bed of spinach. Enjoy!

1 comment:

  1. You can make this like tuna with dill and scallions... sounds yummy!