Ensalada de pollo vegana

Ingredientes

• 15 ounce Can Chickpeas (Drained)
• 3/4 cup Vegan Mayonnaise ((180g))
• 1/2 cup Celery (Finely Chopped)
• 1/4 cup Red Onion (Finely Chopped)
• 1/2 cup Pecans ((55g) Finely Chopped)
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Lemon Juice
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Vegan Chicken Spice
• 1/2 teaspoon Distilled White Vinegar
• 1 teaspoon Dried Dill
• 1/2 teaspoon Salt (or To Taste)
• Ground Black Pepper (To Taste)

Preparación

1. 1

   Add drained chickpeas to a shallow bowl with a flat bottom. Use a fork to mash the chickpeas, leaving some crunchy texture.

2. 2

   Add the mashed chickpeas to a mixing bowl along with the vegan mayonnaise, chopped celery, red onion, pecans, dijon mustard, lemon juice, garlic powder, vegan chicken spice, distilled white vinegar, dried dill, salt and ground black pepper. Mix together well.

3. 3

   Serve on open faced sandwiches with romaine lettuce and sliced tomato and cucumber, topped with fresh chopped parsley and ground black pepper.