I’m at my company’s national conference right now, and I needed some easy, high-protein, high-fiber dishes to sustain me through long days and vegan unfriendly buffets. This is something I threw together and it ended up being amazing, so I just had to share! The Beyond Chicken doesn’t have the best texture for chicken salad on it’s own, so I added chickpeas to the mix and voila! Perfection.
10-12 Beyond Chicken strips, any flavor
1 can chickpeas, drained and rinsed
3 tbsp vegan mayo (I love Vegenaise and Just Mayo brands)
1 tbsp whole grain mustard
1-2 dill pickles, diced small OR 1 tbsp dill pickle relish
1 stalk celery, diced small
1 tsp salt
1 tsp pepper
1 tsp chili flakes (optional)
Put the Beyond Chicken strips and the drained chickpeas in a food processor and pulse until chopped but not blended, you want some mushy-ness but not blended. If you don’t have a food processor, you can chop the strips into small bits, and smash the chickpeas with a potato masher until most are broken and some are mushed.
Put everything in a big bowl and mix well. Taste and adjust seasonings as needed.