Food for the Heart - Recipes from the Soul: Chick'n Salad

As the weather warms up, the outside activities begin, including picnics. This is a perfect simple recipe to share at your next outdoor activity.

Chick’n Salad

Vegan, Gluten-free

Makes 10 sandwiches

What you need:

1-29oz can of chickpeas

1/2 cup vegan mayonnaise

2 Tbsp dijon mustard

2 tbsp soy sauce (to make gluten free use tamari or liquid aminos)

1 tsp black pepper

1 Tbsp dill

1 Tbsp garlic powder

6 pickle spears, chopped (medium dice)

1 small apple, chopped (medium dice)

1/2 medium onion, chopped (medium dice)

1 cup walnuts, roughly chopped (omit to make nut-free)

1 Roma tomato, chopped (medium dice)

1 lemon, juiced

Toasted Bread

Leafy green such as lettuce

What to do:

Combine chickpeas, mayo, dijon mustard, lemon juice, and seasonings in a food processor; pulse until chickpeas are in small pieces, you want to have some chunks of chickpeas.

Add walnuts, apples, pickles, onion, and tomato to processed mixture, mix until all ingredient are evenly incorporated.

Assemble sandwich by toasting bread, adding 1/2 cup of chickpea mixture, and a leafy green such as lettuce or spinach.

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

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Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.