I am obsessed with this “chik’n” salad recipe. In the last four days, I have made this recipe twice! It is so simple, but so flavorful! Not to mention, no cooking! I am currently avoiding any and all oven recipes to try to get through this summer heat. It’s perfect for picnic sandwiches or topping salad greens. This recipe is also great for meal prepping. In fact, it tastes best if you let it sit in the fridge for a couple hours before eating. That time really allows all the spices to soften and be absorbed into the chickpeas!
Prep Time: 10 mins
2 15.5 oz. Canned Chickpeas
¼ cup Veganaise
2 tbsp Dijon Mustard
1 tsp Lemon Juice
2 tsp Poultry Seasoning
½ tsp Pepper
3 Celery Ribs, diced
½ Medium Red Onion, diced
¼ cup Raw Sunflower Seeds (optional)
- Drain and rinse chickpeas in a small colander.
- Add chickpeas to a small mixing bowl. Use a fork to mash about ½-¾ of the chickpeas; leaving some larger chickpeas will add to the texture!
- Add the rest of the ingredients and mix until well combined.