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Your new go-to lunch that’s fresh, filling, and totally plant-based!
This vegan spin on a classic chicken salad is protein-packed, creamy, and full of texture and flavor. Made with chickpeas, celery, onion, and grapes, it’s tossed in a tangy mayo-mustard dressing with a hint of dill and poultry seasoning (don’t worry—it’s meat-free!). Serve it on crisp cucumber slices for a cool, crunchy, low-carb bite.
🥗 Ingredients
- 1 can chickpeas, drained and rinsed (reserve 1–2 tbsp of the liquid a.k.a. aquafaba)
- 1 celery stalk, diced
- 2 tablespoons onion, finely diced
- 1/4 cup red grapes, halved or quartered (optional but delicious)
- 2 tablespoons vegan or regular mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon poultry seasoning (don’t worry—it’s just a blend of herbs!)
- Salt and pepper, to taste
- Cucumber slices, for serving (about 1–2 cucumbers, sliced into chips)
Step-by-Step Instructions : . . .
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