Vegan Chicken Salad
Posted: | Categories: Recipes | Tags:Add me to a bowl salad toast vegan
Vegan Chicken Salad
Melissa Ben-Ishay
Savory Recipes
Quick “salads” (liketuna,egg, andchicken) are one of my go-to lunches on busy days. For days when I don’t have or don’t want to eat meat, this salad is super filling and refreshing, with a delicious salty bite. Whether you eat it on toast, make a sandwich, or just eat it with chips, it will make you look forward to your lunch hour even more.
Ingredients
- 1 cup cooked lentils (or 1/2 cup dry lentils rinsed & cooked according to the package instructions)
- 3 scallions, finely chopped
- 2 stalks celery, finely chopped
- 1 small carrot, peeled as much as you can and then chop the peels (about 1/3 cup chopped)
- 1/2 red pepper, finely chopped
- 3 tablespoons chopped dill
- 1 cup chopped artichokes
- (1 9.8 oz jar of artichoke hearts, strained)
- (1 6.5 oz jar of Marinated Artichoke Quarters, strained)
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- 1/4 cup tahini
- Juice of 1 lemon
- 1 garlic clove, grated with a microplane
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoon chopped capers
- 1 teaspoon juice from capers
Directions
Finely chop the scallions, celery, carrot, and red pepper.
- Strain both artichoke varieties and discard any hard pieces of artichoke that your knife can't cut through. You should end up with about 1 cup chopped artichokes.
- Add all of the chopped veggies to a large bowl.
- In a separate bowl, combine the dressing ingredients and mix until smooth.
- Add the dressing to the vegetables and combine.
- To serve, eat with chips, add to toasted bread with mustard and cucumber slices, or just enjoy as a salad!
