Chick'n Salad
simple and delicious salt high in protein
Ingredients
- 15 oz can of chickpeas drained and rinsed
- 2 celery ribs diced small
- 1/4 cup red onions
- 1/2 cup vegan mayo
- 1 tbsp lemon juice
- 1 tbsp yellow mustard
- 1 tbsp relish
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika optional
- 2 tsp dried dill
- 1 tsp garlic powder
- 1/2 tsp old bay seasoning
Instructions
- add the drained and rinsed chickpeas to the food processor, pulse a few times until flaky. Leave a few beans whole, you don't want to over process and have mixture smooth.
- Add the chickpea mixture to a large bowl and mix in the celery, onions, seasonings, dill, vegan mayo, and lemon juice.
- Refrigerate until ready to serve. It will keep in the refrigerator for up to 5 days. Serve with on your favorite cracker, bread or lettuce.
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