Simply mixed with Vegenaise (one of the best factory-made 'vegan alternatives' known to man. Nasoya's Nayonaise ain't got nothing on Follow Your Heart's mayo recipe... sorry Nasoya!), salt and pepper and a little chopped celery and carrot, it's perfectly satisfying sandwiched between bread, in a wrap, on lettuce - or on its own.
It's fresh, light and filing and it tastes unbelievably good (I say this because I was so surprised myself the first time I whipped up a batch of this stuff and tasted its simple delectableness).
Anyways, I cooked up a big ol' pot of chickpeas (or Ce Ce beans, as we call them at my house) the other night to make a variety of recipes with; all of which I will be featuring throughout Vegan MOFO!
But first off, I needed some lunch, so chickpea salad it was!
I wanted to make it a little more special than the staple recipe I had become accustomed to, so took a bite out of my mom's style, and recreated a curried apple chicken salad she had made for me years ago as a child.
This recipe includes about 1 cup of slightly mashed chickpeas, a shredded carrot, one segment of celery, about one-half of a small apple, and about 1/4 cup Vegenaise mixed with a few dashes of celery salt, black pepper, a tablespoon (or more) of curry powder, a bit of cinnamon and another bit of red pepper flakes.
Mix it all together and let it sit for a bit before you eat it, so the flavors make friends. I usually make it the night before, or in the morning, then eat it for lunch, either in a sandwich or over greens like so:
Quick disclaimer:
If you use another version of vegan mayo and are disappointed with the results, please don't come complaining to me that "vegan mayo" sucks. Vegenaise is the ONLY WAY TO GO. I repeat Vegenaise = ONLY WAY TO GO.)
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