Author Notes: This vegan and gluten-free “chicken” salad is packed with protein and a delicious creamy tofu mayo. Serve it in lettuce wraps, collard rolls, or over your favorite bread or cracker. —Andrew
Serves: 8
Ingredients
Tofu "Mayonnaise"
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14
ounces extra firm tofu
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2
teaspoons whole grain or Dijon mustard
-
2
teaspoons brown rice vinegar
-
2
teaspoons lemon juice
-
4
teaspoons umeboshi plum vinegar
Chickpea Salad
-
30
ounces canned chickpeas, drained and rinsed
-
12-16
dill pickles, finely minced
-
8
scallions, finely minced
-
1
cup parsley, finely minced
-
8
stalks celery, finely minced
-
1 1/4
cups tofu “mayonnaise”
-
2
teaspoons stone ground mustard
-
1/2
teaspoon garlic powder
-
2
teaspoons tamari
Directions
- First, prepare the tofu mayonnaise by combining all the ingredients in a blender and slowly blending until pureed. Adjust seasonings to taste.
- Next, add the chickpeas to a medium size bowl and mash them with a fork. Add the rest of the ingredients and mix well.
