Excellent “Chicken” Salad

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This is a wonderful vegan “chicken” flavored sandwich spread that is great for school or work lunches. Packed with protein, taste, and crunch it satisfies on every level. Even if you have a nut allergy, you can still enjoy this scrumptious “chicken” salad with no fear– simply substitute raw cauliflower for the nuts.

 

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Ingredients:

1- 15 oz. can chick peas, rinse and drain

1 handful each of almonds and cashews OR an equal amount of chopped raw cauliflower.

2 stalks celery, chopped

3 scallions, white and green parts, chopped

4 – 5 Tbsp. Vegenaise

2 tsp. prepared mustard

1/8 – 1/4  tsp. ginger powder

1/8 – 1/4 tsp. Adobo seasoning salt

pepper to taste

1 tsp. lemon juice (optional)

Method:

Chop scallions and celery (and cauliflower if using) — set aside.

Blend remaining ingredients in food processor ( blend only enough to chop — you want it kind of chunky, not creamy).

Place blended ingredients in a bowl and add chopped scallions and celery (and cauliflower). Mix well with a rubber spatula or wooden spoon.

Makes 6 – 8 great sandwiches!

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