Chicken Chickpea Salad
1 stalk of celery (chopped)
12 oz of chickpeas
3/4 cup of vegan mayonnaise
1/2 cup of textured vegetable protein (TVP)
1/2 cup of not-chicken broth
1/3 cup of red onions (chopped)
2 teaspoons of garlic powder
2 teaspoons of soy sauce
1 teaspoon of lemon juice
1 teaspoon of ground black pepper
1 teaspoon of dulse flakes
In a small pot. bring the broth to a simmer and add the TVP. quickly stirring and turning the heat off. Let hydrate for about 10 minutes with the lid on. If you have the vegetarian chicken broth powder it may be easier to use this mixed with water, you can even toss some straight into the salad when mixing.
Strain and rinse the chickpeas and place in a large bowl. With a sturdy fork, mash the chickpeas. Some chunks are fine but you do not want whole peas. Once the peas are fairly well mashed, add the vegan mayonnaise, lemon juice, soy sauce, and hydrated TVP, and stir until well mixed. Once these are mixed, add the chopped onion and chopped celery and mix well. Add the ground black pepper, dulse (or salt if you do not have any), and garlic powder and mix again. Let chill for at least 30 minutes.
This has been a recipe that I have been trying to perfect for over a year now and I think I have finally settled on this recipe. It started off with all TVP, then I tried tofu and here I am with chickpeas and TVP. This is a very light and summer feeling food so here it is, posted on the 26th of November. Take it when you can get it. This has been a hit with everyone who has tried it and I hope you enjoy it as well.