Better-than-Chicken Salad is a popular item at our group events. Attendees usually ask for the recipe, which we happily provide, of course. What makes it so delicious is a combination of familiar flavors and the creamy texture. We usually serve this with a whole-grain English muffin or baked tortilla chips, both of which are splendid accompaniments. The most common remark from the group is something like “This is really delicious, and I love the grapes in here!”.
If there’s a special chicken salad recipe in your repertoire with ingredients that you love, and that are whole, plant-based of course, try adding them to this recipe to make it your own. If you haven’t yet tried chickpeas as a substitute for chicken, we think you’ll be wonderfully surprised. Hopefully, this recipe will spur you to make other chicken-based meals with chickpeas instead.
- 6 cups - chickpeas (garbanzo beans), cooked or canned (about 2, 29 oz cans), drained and mashed
- 1 medium - avocado, skin and pit removed, mashed
- 1 cup - diced celery
- 2 Tbs - finely chopped fresh parsley
- 2 Tbs - lemon juice
- 2 Tbs - finely chopped scallion
- 1 cup - sliced red grapes
Combine all the ingredients in a large bowl, and stir well to combine. Salt and pepper to taste.
Nutrition (per serving): 253 calories, 65% calories from carbohydrates, 18% calories from protein, 18% calories from fat, 9.6g fiber.