Summer is here and I am loving the more relaxed schedule! It hasn’t gotten too hot yet, here in Utah, but warm enough that I’m not wanting to have oatmeal for lunch anymore and am preferring something cold. I often have a mexican salad (romaine greens, a chipotle black bean burger, tomato slices, salsa and guacamole), but when I want to mix things up, I’ll make this for dinner, and eat the leftovers for lunch over the next few days. This is a recipe I got from my sister last year when she was visiting from Seattle. We made it multiple times over the few days she was here, because there were several of us that loved it. But to be completely honest, most of my kids don’t really like this meal, so they’ll eat the croissant with a little bit of this salad. But I love it, so I’m happy to have leftovers to enjoy for lunch for a few days! My kids ask me why it’s called vegan chicken salad, when there’s no chicken in it. I tell them it’s because if I called it vegan salad, that could mean anything. This way we all know what chicken salad is, and it’s that, just minus the chicken with some white beans instead :).
Here are the ingredients you’ll need. If you don’t have a red onion, that’s fine. You can use white or yellow. The color of the red is nice in this salad. Also, some brands of the garbanzo beans (like Walmart’s brand), are a lot harder to mash than others. So you may want to experiment.
Here you see the beans I mashed up with the spices, mayo and onion. Next we’ll stir in the grapes and celery.
It’s nice to be able to have something yummy to eat in the summer, without having to turn on your oven and make your house even more hot. I hope you enjoy it!
Vegan Chicken Salad
2 cans garbanzo beans, drained and rinsed
1/3 c red onion, chopped fine (white or yellow is fine too; but I like the color from the red)
2 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder, or dried chopped onion
3 Tbsp veganaise or Mayo
1 c grape halves
1/2 c chopped celery (about 2-3 stalks)
Place the garbanzo beans, onion, mustard, spices and mayo in a medium mixing bowl. Smash together with a potato masher. Stir in grape halves and chopped celery. Allow to sit in fridge for an hour before serving on croissant, or bread (I like to put it on a slice of toasted whole wheat bread; open-faced). *You can also eat this right away, but allowing it to sit in the fridge for a short time will not only chill the salad, but also allow the flavors to blend more fully.