Thursday, February 2, 2012

Faux Chick'n Salad

This vegetarian version of chicken salad is always a hit and it's so easy to make!  These are super tasty in a wrap  topped with roasted red peppers, lettuce, tomato and avocado.  You can also serve as mini-wraps (as pictured) for a party, see my note below.

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Serves 4-6


1 can chickpeas, rinsed and drained
1/2 small onion finely diced
2 celery stalks finely diced
2 Tbsp honey mustard
1 Tbsp vegan mayo (I like Earth Balance the best)
Salt and pepper to taste


Add chickpeas to a bowl and coarsely mash with a fork. Add the rest of the ingredients and thoroughly mix. Serve in sandwiches or on salads.

Note:  Here's how to serve as mini wraps like pictured:

1.  Get 6 large (10-12") roundish lavash flatbreads or tortillas and cut each in 4 so you have 24 quarter circles. 
2.  Warm them slighly so they're more pliable.  Wrap in alumimun foil and pop them in the oven for 5-10min at 325 degrees. 
3.  On each one, spoon a small amount of chickpea salad, add in toppings (it's important to chop them small so it all fits), and just roll 'em up.  Just don't overstuff them because you want to be able to wrap all the way around so they stay nice and snug.  Eat up!

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