I was amazed at how good this was the first time I tasted this faux chicken salad using chick peas. It is really good, and I highly recommend you give this recipe a try. A few tips: soak the onions for a few minutes to reduce the acidity, and if you want to give it a stringy like feel, add some alfalfa sprouts.
- 1 (15 ounce) can of chick peas, drained and rinsed
- 1/2 cup of red onions, diced
- 1/2 cup of celery, diced
- 1/3 cup of vegan mayo (I used vegenaise)
- Mash chickpeas with fork or potato masher, but not too much in order to leave a few chunks. Mix in onions, celery, and vegan mayo. Add salt and pepper to taste. Chill for a couple of hours then serve on a bed of romaine lettuce or in a wrap with maybe a few slices of tomato.
THE NUTRITION FACTS HERE ARE INDICATIVE.