I’m not a vegetarian currently, but I did have a few times in my life where I was exclusively vegetarian. And for all the other times, I rarely ate meat. This is still true, but it’s primarily because I like to save money by not buying a lot of meat. And since I don’t really miss it, it works well for my family! And thankfully The Hubs will literally eat anything and is usually very happy with my strange creations (although he would be a meat and potatoes kind of guy if I indulged that more often). So we do eat meat, but usually only a few times a week. And it’s rarely the main focus of a meal. In some ways, meat is a side dish in our house… ;)
I digress. (Seriously, how did I get off on that tangent?)
Oh yes… meatless chicken salad. I very much prefer chickpeas. Since they are a great healthy form of protein, I tend to indulge this preference. My idea of a great chicken salad is a combination of lots of creamy, lots of sweet, and lots of salty. So the following recipe is my attempt to satisfy my palate, but doing it in a healthier (and did I mention cheaper?) way.
Chickpea Mock ‘Chicken’ Salad w/Peas (GF, DF, SF)
- 15oz can of chickpeas, drained
- 1/4 cup GF mayonnaise (I use light Hellmann’s)
- 3 tbs yellow mustard
- 1 avocado
- 2 bread & butter pickle spears
- 2 dates
- 1 bag frozen peas, approx 3 cups
- salt and pepper to taste
optional: for rice paper wraps, add spinach leaves before rolling
In a food processor, add chickpeas. Pulse for about 20 seconds, or until they are well chopped (I like to keep them somewhat coarse at first, because they will be pulsed again). Then add the mayo, mustard, avocado, pickles, and dates. Process for about 40 seconds to a minute. I used the dates are a gauge to see how things were blending. I wanted the dates to be welled chopped and in very small pieces (but I’m sure other processors are different, so blend to your own preferred consistency). Then add the peas and mix well. At this point, I added a pinch or 2 of salt and pepper. You may choose to add more or less, depending on your preference.
- For adding to a green salad, simply scoop the ‘chicken’ salad onto a bed of greens. I prefer spinach – it’s a great combo! No dressing is needed, but feel free to include other vegetables with the greens for a healthier meal.
- For wrapping in rice wrappers, I first wet either side of the rice paper wraps, laid them smooth side down on a wooden cutting board, add 5-7 leaves of spinach so they are flat, and scoop in about 1/4 cup of ‘chicken’ salad. Bring two sides of the rice paper wraps (once clear and malleable) over the filling, then use the third side to tuck in the filling and the 4th side to seal it all up.
- For ontop of a rice cake, simply spoon aproximatly 1/4 cup of filling onto the cake. I LOVE this way of eating it! The crunch of the rice cake is a perfect combination with this mock chicken salad.
How would you eat YOUR chickpea mock ‘chicken’ salad?
This recipe is linked to Mouthwatering Mondays, Real Food Recipe Roundup, Real Food Wednesday, Gluten Free Wednesday, Full Plate Thursday, Gluten Free Friday, Foodie Friday, Friday Favorites, Fight Back Friday, Catch A Glimpse, Foodie Friday: Sandwiches,