Happy Monday, Kinfoke! We are mid-way through the first month of 2022! How are you doing? Are you sticking to your resolutions?
I'm now 17 days off social media-no Instagram, no Facebook. I feel freer than I have felt in quite some time. I didn't realize how distracted I was. Don't get me wrong, I loved getting to keep up with my Kinfoke and the different pages that inspired me, but I have really lifted my head up and have my eyes up and open to the world in front of me. I've been reading more books...yes I AM reading BOOKS! It feels good to say that I'm actually giving reading a real shot and I love it. I am also trying a lot of new recipes, and I'm catching up with the people around me. January also marks beginning my third year into my vegan journey. The ingredients and products I use now are so different from when I began, and I can definitely say that I love my plant-based lifestyle. It's been one of the most beautiful challenges of my LIFE!
This recipe has been tried and true since the beginning of going vegan. After a couple of years making it, I would say I've perfected it. Modify it to your liking, it's hard to mess up!
I make a huge batch of this because it is good anytime really. As a snack, a salad topper, a sandwich filler, with a veggie, however! AND since there's no meat and eggs in it, you don't have to worry about it spoiling as quickly as a traditional chicken salad!
I cook an ENTIRE bag of chickpeas in the Instant Pot. Chickpeas are versatile and can be eaten savory or sweet. Having a bunch means you can also make HUMMUS! (I'll share my recipe for that soon!)
But if you are in a pinch, you can use the canned chickpeas as well. (Save the aquafaba aka chickpea juice. You can use it in other recipes as egg white.)
30 oz chickpeas (two cans drain juice)
2 hefty tablespoons of Vegenaise (adjust to creaminess ratio...you may want a little more or less). Vegenaise is delicious if you haven't tried it! Follow Your Heart makes the best in my opinion!
1 cup chopped onion ( I like a lot of onion so mix to the ratio you like)
1/2 cup chopped celery
1/2 cup chopped carrots
4 cloves of chopped garlic
Mix ingredients together and add salt and pepper to your liking
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dust with smoked paprika
I have seen variations that add walnuts, apple, grapes, or almonds. You could also add dill if you would like more of that flavor.
For the salad I chopped romaine, kale, parsley, leeks, onions, and carrots. I topped it with the chickpea salad and a plant-based dressing mixed with hummus. We eat Bubbie's pickles now that are made with brine instead of vinegar. Add a few cashews (or whatever toppings you like) and you have yourself an amazing meal! I love Everything Bagel seasoning! I add that to most of my meals.
SB loves tomatoes and cucumbers on her salad!
Here's a peak of it as a sandwich on some gluten free bread!
In this one, I added some chopped broccoli! So good!
Let me know if you give it a try!
I would love to hear what you think and the different combinations you come up with.