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<\/a><\/p>\nFor the first batch, I followed this recipe<\/a>. It contains chickpeas, celery, green onion, dill pickle, red bell pepper, vegan mayonnaise, garlic, yellow mustard, fresh dill, fresh lemon juice, sea salt, and pepper.<\/p>\n The recipe said to mash the chickpeas with a potato masher but I used a fork. It took some time but achieved the same result. <\/p>\n Concerning the vegetables, there’s a bit of chopping involved, but nothing too complicated.<\/p>\n After adding the chopped veggies to the mashed chickpeas, I stirred in the “mayo”<\/a>, mustard (I used whole grain<\/a>), dill, lemon juice, salt, and pepper. Done! <\/p>\n Personally, the chickpeas in this salad seemed a bit dry when compared to traditional chicken salad. I noticed that the salad tasted better after sitting in the fridge for a few hours. <\/p>\n I held a student feedback session as soon as the salad was ready. I served it inside whole wheat tortillas with spinach.<\/p>\n “I really like this. I’d choose it over a non-vegan version any day. It’s perfect!”<\/p>\n “I like this. I think it’s better with Tabasco sauce though. Try mashing the chickpeas more.”<\/p>\n “It’s good. It’d definitely choose this over a non-vegan version.”<\/p>\n “I love it! I’d choose it it over the non-vegan type.”<\/p>\n Even though everyone liked the recipe, the slight dryness of the chickpeas bothered me. I decided to make a few changes to the recipe to create a more natural version with better texture. <\/p>\n First, I replaced the chickpeas with white kidney beans (much softer and less dry). They mashed easier and had a more neutral flavor.<\/p>\n I added the same amount of the other ingredients (click on link mentioned above for the original recipe). <\/p>\n I replaced the vegan mayo with a homemade cashew “cream” spread. I soaked a cup of cashews in water overnight. The next day, I added 1\/2 cup to a blender with 3 Tbsp of water, sea salt and lemon juice (optional). I blended until smooth. <\/p>\n I had 1\/2 cup of leftover cashews so I added them to the salad and mixed it up. <\/p>\n I thought the first recipe was good, but this new version tasted much better! I love how I was responsible for every ingredient since I omitted the processed vegan mayo.<\/p>\n Tip: Allowing it to set for a few hours in the fridge is a good idea.<\/p>\n Student Feedback<\/strong><\/p>\n “T<\/span><\/span>hat’s<\/span><\/span> really good! I\u2019d <\/span><\/span>definitely<\/span><\/span> choose it over chicken salad.” <\/span><\/span><\/p>\n “It’s different but good! After one bite and I want more.”<\/span><\/span><\/p>\n “Traditional chicken salad is more salty and buttery. This one is more flavorful. I prefer the plant-based version.”<\/span><\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This chicken salad alternative took a bit of trial and error, but overall, it’s my favorite plant-based alternative recipe. It’s simple, flavorful, light, and packed full of healthy ingredients. For the first batch, I followed this recipe. It contains chickpeas, celery, green onion, dill pickle, red bell pepper, vegan mayonnaise, garlic, yellow mustard, fresh dill, … Continue reading Plant-based Recipe Test 4: Chickpea Salad<\/span><\/a><\/p>\n","protected":false},"author":79,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-148","post","type-post","status-publish","format-standard","hentry","category-plant-forward","category-principia-college"],"_links":{"self":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/comments?post=148"}],"version-history":[{"count":5,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/148\/revisions"}],"predecessor-version":[{"id":174,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/148\/revisions\/174"}],"wp:attachment":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/media?parent=148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/categories?post=148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/tags?post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
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