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This is the recipe that started my journey into the Oh she glows cookbook! There are not many things I miss about being vegan, with seafood exceptions, but a good old chicken salad sandwich on yummy bread stands out in my head. I would give this a solid 10/10 and maybe even higher. It tasted good when I first made it and was just as good a couple days later. I used the last little bit as an appetizer on crackers. The dill pickle is the magic in this recipe as well as the celery and red peppers. It has crunch and color and the chick peas give it body and make this a hearty sandwich.
I do use veganaise mayo and really like it for all things. My husband does not mind it in his egg salad or any other time something calls for mayo. This can be found in Kroger’s and whole foods stores. There is a recipe for homemade vegan mayo on page 278. I have not tried this yet but with a batting average of home runs, I’m thinking it will be good or at least a worthy option. Stay tuned…….
Chicken salad, or in this case, Chickpea salad is such a nice change of pace from lunch meat and talk about a winner at a picnic. You can put it on bread, you can roll it up in a wrap or tuck it inside a pita pocket. Add some fruit and cookies and watch the smiles comes out.
This does not take a lot of prep time and if you have veggies in your frig, you’re set with ingredients. My family, from husband to son-in-law loved this recipe and I moved it to my top 10 favorite things to eat. Depending on how many mouths you are feeding, you may not have left overs but if you do, it keeps well and I really liked it as a cracker topper for an appetizer. YUM!
side note: I am expecting people to purchase Angela Liddon’s book, “Oh She glows”. When experimenting with her recipes, I will refer to the page number in the book and not include the recipe. However, because you are hopefully excited to get started on this journey, I will provide a few recipes to hold you over till your book comes. Angela is very precise with recipe preparation and gives hints about turning it into a gluten free dish when possible or nut free option. This book is seriously a must IF you honestly plan to journey into very healthy eating with more veggies and fruits.
Mix together:
1 15 oz. can chickpeas, drained and rinsed. (Mash these with a potato masher until flaky in texture. This is important. Don’t skip this mashing process!)
2 stalks celery, finely chopped
3 green onions
1/4 c. finely chopped dill pickles (very important!)
1/4 c. chopped red pepper
3 TBL. vegan mayo
1 clove garlic , minced
1 1/2 tsp. yellow mustard
2 tsp. dill weed
1 TBL. fresh lemon juice
1/4 tsp. sea salt
fresh ground pepper to taste
- toasted bread, crackers, tortillas or lettuce for serving.
