Chickpea Cashew “Chicken” Salad

Happy Wednesday everyone! This past weekend was filled with fabulous weather, a little baseball, and some much needed spring cleaning. I was wanting to make something a little different for this weeks lunch prep. Last week I was really craving chicken salad, but cooking chicken in between cleaning on a Sunday morning just didn’t seem appealing. I decided to make a mock “chicken salad” using chickpeas with a few other simple, fresh ingredients.

I was so happy with how this quick and easy recipe turned out! I have made similar recipes in the past, and I’m always so please with how similar they really take to normal chicken salad! If you follow a vegetarian diet, this is a great alternative choice for you!

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After cooling overnight in the refrigerator, the texture was perfect. The crunchiness of the celery went perfect with the creamy greek yogurt, and cashews add a little extra fat to help you feel full and satisfied after eating this “salad”. Cranberries provide a little something sweet with each bite!

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Eat this yummy light little salad with crackers, rolled in crisp romaine leaves, or in a light and airy pita. Give this a try and as always, let me know what you think!

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1, 15oz can chickpeas, unsalted, rinsed
  • 1 container plain Siggi’s yogurt (or any plain, high protein yogurt)
  • 1/3 cup chopped cashews
  • 1 1/2 Tbsp dijon mustard
  • 3 celery stalks (chopped)
  • 1/4 cup red onion
  • pinch of paprika
  • 1/8 tsp salt
  • pinch black pepper
  • 2 Tbsp dried cranberries

Directions

In a large bowl, partially mash chickpeas. Texture more resembles chicken salad if some pieces remain whole/chunky. If your cashews are not already chopped, roughly chop them and add to the chickpeas.

Add celery and onion. Lightly toss ingredients together with paprika, black pepper, and salt. Stir in yogurt, dijon mustard, and cranberries until all ingredients are evenly distributed.

Allow mixture to sit covered in the refrigerator for at least 6-8 hours before serving and serving. Serve with crackers, inside a light and airy pita, or wrapped in crisp romaine leaves!

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