Kristi Whitley

Healthy Living

Napa Valley Chick-N-Salad
This will remind you of classic Southern chicken salad.
 

2(15 oz) cans chickpeas, rinsed & well drained
1 apple, diced
2-3 green onions, diced
2 stalks of celery, minced

1/3 cup chopped pecans or slivered almonds

optional: 1/3 cup dried cranberries, or 1/2 -1 cup halved red grapes

Dressing:
½ cup + 2T vegan mayonnaise
1 teaspoon yellow mustard
Few dashes hot sauce (optional)
Juice of ½ lemon
1 ½  teaspoons dried dill, or 1 T fresh
Salt and pepper
smidgen of Stevia

 

Place the chickpeas in a medium bowl and mash them with a potato masher. Add the apple, veggies, pecans, grapes and stir. 

Mix remaining ingredients into a dressing and pour over chickpeas. Mix well. Serve immediately or refrigerate for up to two days.

Serve atop fresh tomato slices, fresh salad greens,  or as lettuce wraps.

This recipe also works well substituting cucumbers and grape tomatoes in place of the apples and grapes and omitting the pecans. Super refreshing in summer that way. 

Big THANKS to my friend Kay for pointing out that I needed to edit this recipe!