As many of you know, I am the only vegan in my household. While the rest of my family eats less meat than they used to, they do eat meat. Lately my son has been on a chicken salad sandwich kick. When I was younger I made a mean tuna fish sandwich (mean to the tuna, right/?!?!) and I remember the flavors well.
This is my vegan version of tuna / chicken salad and I enjoy it so much that I have been eating it for lunch and snacking on it like crazy. In an attempt to drastically reduce the amount of mayonnaise used, I made a sauce with some of the chickpeas and let me tell ya…you won’t even realize that there is only 2 Tbs. of Vegenaise in this entire creamy recipe.
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INGREDIENTS
2 15 ounce cans chickpeas (Eden Organics Low Sodium BPA free)
1/3 cup dill pickle juice
2 Tbs. Vegenaise
½ cup onion, finely diced
½ cup celery, finely diced
½ cup dill pickles, finely diced
2 Tbs. Dijon mustard
Drain and rinse the chickpeas.
Place 1 cup of the chickpeas in the food processor with the pickle juice and Vegenaise. Blend until very smooth (you may need to stop and scrape down the sides a few times). Pour the chickpea/pickle/mayo mixture into a bowl.
Place the remaining chickpeas in the food processor (no need to clean it) and pulse until it reaches the texture you desire; I prefer chunky.
Combine the chickpea/pickle/mayo mixture, texturized chickpeas, chopped onions, celery, and pickles in a bowl and fold together gently.
NOTE – The mixture will firm-up a bit once it has been refrigerated.
Serve over toasted bread, crackers, on top of salad, etc.
For a printable version of this recipe click here.