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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?

I really like this recipe, I used celery and green onions with apple and walnuts, dill and s&p and the mayo and mustard- on homemade ww bread with lettuce and tomato and a pickle on the side,  very nice. I will be making this often

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I thought this would be delicious, though didn't believe it would actually taste like chicken salad... but it kinda does!  I used celery instead of green pepper and onion, and added a bit of garlic powder.  Very easy, quick, and yummy.  I made a double batch for chickenless salad sandwiches =)

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This was deelicious but i made some adjustments, actually i kind of re-did the recipe to make it taste like the chicken salad that's at this little deli in town.

1/2 cup mayonaise
1 can of chickpeas
1/4 cup dried cranberries
1 apple
3 stalks celery
Paparika
Salt

I followed the recipe as it says but i just added in my own thing because i don't like peppers=/ But thank you for the recipe, everything was perfect and i never thought chickpeas could taste so good  :)>>>

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This was amazing. Everyone at work wanted the recipe. I added tumeric and pickles to mine

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woohoo! this is great. i used 2 stalks of celery and 1/4 red onion and a little bit of reg onion, served over lettuce. next time: as sandwiches with slices of tomato...can't wait.

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I absolutely love this!  :) I made it just like the recipe, super! And the next time (yes, every week now!) I added 2 chopped dill pickles, 1 tsp prepared mustard, increased Veganaise by another 1/4 cup (because more veg in it), and 2 tsp. chopped pimientos. Ground pepper and sea salt to taste.  Had it on a pita, with thick slices of tomato, thin slice red onion, and 2 romaine leaves. Not ONLY was it beautiful looking, it was killer to eat!!! Everyone in my house now is enjoying this.

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@lbarte and @VeganRun , thank you both.

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I'm seconding the pound of dried beans equals about 4 cans. You can make the whole pound and freeze what you don't use.

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Canned chickpeas are already cooked.  I'm just guessing, but a pound of dry cihckpeas would probably make about 4 cans' worth.  For recipes like these I prefer to used canned.  Anyways, you need to soak them at least 6 hours or overnight and then discard the soaking water.  Then add new water and bring them to a boil.  Reduce to a simmer and cook for an hour or so until tender.  For this recipe, you really need to cool them before using.  There should be instructions on the bag as well. 

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I have a 1 pound bag of chickpeas, how do I get them ready to mash? Are the canned chickpeas already precooked? I am new to all this.

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