Chicken Salad?... Oh, you mean Chickpea Salad.

Chicken salad was a favorite food of mine before I became a vegan. You can eat it plain, on crackers, as a sandwich, and just about any other way you can think of. This recipe is quick and easy, and can even easily be made into tuna salad by just adding nori flakes instead of nutritional yeast. Either way this is a great treat and I included the recipe for the mayo I used.  
 

Chickpea Salad
1 15oz can Chickpeas, rinsed well
1 stalk celery, chopped
half of small onion, chopped
1 medium carrot, chopped
1 dill pickle, chopped
3-4 Tbs vegan mayo
2 teaspoon Fresh Lemon Juice
1 teaspoon Mustard
1 Tablespoon Nutritional Yeast
1/2 teaspoon Paprika
1/2 teaspoon Salt
Fresh Craked Black Pepper

Mash all the ingredients to form a chunky spread. Refrigerate or serve immediately. 


Mayo Recipe

3 tablespoons lemon juice
1/2 cup soy milk
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon mustard
6 teaspoons vegetable oil

Combine your lemon juice, soy milk, salt, paprika and mustard in a blender. On a medium speed, blend the ingredients together. Next, take your vegetable oil and gradually blend it in. Mix will thicken. Refrigerate.