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.
Ingredients
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)
Directions
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.
For the chicken part of the recipe. It says canned roasted tomatoes but under instructions it says sundried tomatoes. Which is correct, canned roasted or sundried (not talking about the noodle part, I know that’s sundried)?