Create a plant-based version of a traditional chicken salad recipe!
- 1 (14oz) can of chickpeas (garbanzo beans) drained
- 4 dill pickles, diced
- 1 Tbls pickle juice
- 1/4 cup of mayonnaise
- 1/4 cup celery, diced
- 1/4 cup red onion, small diced
- 1 tsp of dill
- Salt and pepper to taste
Mash chickpeas with a fork or potato masher (you can use the pulse in a food processor if you want, too) until the consistency of pulled chicken. Toss in the rest of the ingredients and mix well. Serve cold on a sandwich or salad.