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January 4, 2017
This recipe is the vegan dupe for all of my chicken salad lovers, or, my "chicken of the sea" lovers.
It takes me back to those tuna melt days, but, with half of the calories, none of the dairy, and, none of the kool-aid.
This Chickpea salad is simply delicious, and, your taste buds won't believe its vegan. I paired it with a side of homemade sweet potato fries and chowed down.
It's incredibly easy and incredibly fulfilling,
Lets do it.
You'll need: 1 Can Drained Chickpeas | 2 Stalks Celery, Chopped | 1/2 Chopped Onion | 1 Cup Vegan Mayo | Salt and Pepper to Taste | 1/2 TSP Red Pepper | 2 TBSP Raw Sugar | Optional: Handful Grapes, halved
Place chickpeas in a food processor or high speed blender, process until well blended and no solid chickpeas remain.
Remove from the processor and put into a large bowl. Mix in Mayo and spices. Fold in celery and onion.
And that's it! Spread on bread, scoop it out with crackers, or, for a healthier option wrap it in lettuce.
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