Stuck on Food: Vegetarian “Chicken” Salad



One of my New Year’s Resolution’s was to try out Meatless Mondays. I have always been a meat and potato kind of girl, but I am trying to take small, simple steps to be healthier. And, I’m halfway through the year, and it’s been pretty fun!

Here is a new recipe that I tried for Vegetarian “Chicken” Salad. I of course combined a few things I thought I would like from all kinds of recipes:

  • Chickpeas – washed and drained. I smashed about half of them in the bowl, and left the other half whole
  • Mayo – light – I used about two tablespoons, but you have to eyeball it
  • Dijon Mustard – 1 teaspoon
  • Fresh Cherries (I didn’t have any grapes – yikes- but this turned out to be a great substitute. Make sure you blot them, so your salad isn’t pink)
  • 3 celery stalks – cut into small chunks
  • 1 red apple – cut into small chunks
  • Almonds – about 1/4 a cup
  • Cilantro – cut up about 2 tablespoons!
  • Apple Cider Vinegar – two splashes

I have to say I really outdid myself on this one. I decided to make it a little fancier by plating it on bibb lettuce leaves – so no extra carbs! My vegetarian friend, Jeri, even approved it. We tried them out for our Miss America watch party, and didn’t feel too guilty about our upcoming swimsuit season!

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