Doc's Kitchen: Set Your Table For Health

Chick-in-Salad

Learn to substitute chick-peas for your favorite chicken or tuna salad recipe.

Ingredients

115 oz can chick peas (garbanzo beans)
3-6 tbsptbsp vegan mayoyou could also use cashew cream (see link below)
1/4 – 1/2 cup crunchy ingredientssliced celery, diced red peppers, walnuts
2tbsp (optional) mustardwhatever you have in the fridge will work: dijon, yellow, spicy brown …
1/4cup (optional) dill relishI love the flavor this adds
Severalshakes (optional) spicessalt, pepper, garlic powder, onion powder, smoked paprika, turmeric … get creative
2-3stalks (optional) green onioncleaned and sliced. Or sub diced red onion or shallots.
1tbsp (optional) lemon juice

Instructions

Drain and rinse chick peas. Dump entire can into food processor and process until the mixture is even crumbles.
Transfer chick peas to a medium mixing bowl, add additional ingredients and stir to mix well. That’s it.

Recipe Notes

If you’d like to try with cashew cream, rather than vegan mayonnaise, here’s a link to a good basic cashew cream recipe from Meg van der Kruik at her blog “this Mess is Ours.” Cashew cream is great to have on hand and works in a variety of different recipes, but takes some advanced planning to soak the cashews.

I make this when I’m hungry for a quick and filling sandwich, and keep the extra in little glass jars in the fridge. I’ve never had it stick around longer than a few days because it is so delicious and easy to use on top of spinach, in sandwiches, scooped up with crackers … but it should keep for 4-5 days in the refrigerator.