You are here

Member since July 2006
0
4.604165

Yummy Mock Chicken Salad

What you need: 

1 (15 ounce) can chickpeas
1 green pepper or celery, diced
1/2 onion, diced
1/2 cup vegan mayonnaise or ranch dressing (I use Nayonaise)
salt and pepper, to taste

What you do: 

1. Pour the chickpeas in a medium bowl, and mash with a potato masher until chunky.
2. Toss in green pepper, onion, dressing and seasoning and stir.
3. You can serve it by itself, in a wrap, or on a sandwich with a big fat slice of tomato.
Delicious! I have served this to plenty of meat eaters and they love it!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

My husband and I both loved this recipe but with the celery, we thought it was more reminiscent of egg salad than chicken salad.  I would definitely make this again. 
This was great on an onion roll with tomato and mustard. 

0 likes
Anonymous

Just to add--this is also wonderful on top of a lightly-dressed bed of romaine lettuce if you want to up the veggies  ;)b

0 likes

I've missed a kick ass sandwich since I became veggie,I use to love tuna sandwiches and I must  say this sandwich really hit the spot! its was so0o0o good! I added a 1/4 cube in 1/4 of hot water Not Chick-N only to add a couple of tablespoons of this water, some spicy mustard, green onions, butter lettuce (kuz it's butta smooth) and celerly. It was such a sucessful meal that my b/f who dislikes chickpeas ate a sandwich himself and geniuallly enjoyed it :D

0 likes

I added sweetcorn to mine this w/end, lovely

0 likes
Anonymous

Love it, love it, love it. I grew up on tuna salad (not chicken salad so much) and would occasionally get nostalgic for it... turns out it wasn't the fish at all but rather the seasoning. To make it extra comfort-foody I made the following adjustments:

1. Celery rather than green pepper--it's what mom made
2. Onion powder rather than fresh onions--I'm not the biggest fan of raw onions in sandwich mixes (plus I think it adds to the cash-strapped comfort-ness of it)
3. Salt and LOTS of black pepper. As I've gone forward in veg*an cooking I re-discover the wonder of S&P, especially with anything mayonaise-y.

To me it's best on toast. To be truly comfort food-y it would be on white bread, but I prefer whole wheat bread from this wonderful family bakery at my farmer's market  :)>>>

0 likes

This time I mashed my chickpeas more, and added lots of veganaise, some celery, green pepper, tomato, green onion, no-chicken broth (just a little for flavor), pecans, and Spike. Yum!  ;D

0 likes

After reading all the reviews, of quite a few of them. I did add the mustard s&p. It did need pickle relish. Although, it was very good in flavor. Just having to play with the recipe to get the right flavor as chicken salad it was fun . Definitely will make again for lunches.

0 likes

Yum! I was surprised at how different this came out to be than the "mock tuna" salad that I make. I think the difference is made  mainly by the lack of pickle and mustard in the "chicken" salad..I think those two are necessary for the "tuna." Despite all that..they are both great chickpea sandwiches! For this one, I just used chickpeas, mashed slightly, veganaise, 2 celery stalks, a little red pepper, green onion, and lots of s and p. It was great on toasted  sourdough bread!  ;)b

0 likes

Ok so I just wanted to add on to my last post that I made this again, and added some sweet relish and it was even better! Plus I made a salad with it using romaine lettuce and topped it off with some homemade low-fat thousand island dressing, and it was OUTSTANDING! I will be eating this everyday for lunch! It is very rare to find something so yummy that is healthy as well. I just can't say enough! I will post my thousand island recipe as well incase anyone is interested.  :)>>>

0 likes

Wow, what a great recipe. Like all good recipes this one can be adapted to taste, so here's my take. I left my chick peas really chunky (only mashed a couple of times), then I added 1/2 red bell pepper diced, 1/2 onion diced, 2 celery stalks diced, 1/4 c diced green onion, 2 tbs nayonaise, 2tbs dijon nayonaise, 1 tsp salt, pepper,and cayenne pepper. I made a wrap using a whole wheat wrap and 1 romaine lettuce leaf. This was AMAZING! It had such an awesome texture and flavor and was low calorie low fat as well. For those who are curious, Made this way using 2 tbs of mixture, 1 whole what wrap, and romaine lettuce, it was 155 calories and 4 grams of fat. Thanks for the great idea! :-D

0 likes

Pages

Log in or register to post comments