Tempeh ‘chicken’ Salad

I decided to recreate one of my old favorites in a simple way. The only thing you change is the chicken ingredient, the rest is the same. So quick, so convenient, so healthy and so good. You can enjoy it in a pita half, traditionally with sliced bread, or with a side of crackers. Also, if tempeh is a ‘no go’ for you, you can easily use chickpeas instead with the same satisfying result.

 

 

 

 

Ingredients :

 

  • 8 oz. of Tempeh (boiled and cooled) OR 1 15 oz. can of chickpeas (rinsed and drained)
  • 1/2 cup red onion, chopped
  • 2 stalks of celery, chopped fine
  • 1 TBSP relish
  • 1/4 c. to 1/2 c. sunflower seeds, optional
  • 2 TBSP dijon mustard
  • 3 to 4 TBSP vegenaise
  • 1 to 2 leaves fresh basil, minced
  • 2 scallion stalks, chopped
  • salt and pepper to taste
  • shake of : garlic salt, onion powder, paprika, cumin to taste

 

 

To Make :

 

If using tempeh : Bring a small pot of water to a full boil, chop tempeh into smaller pieces and boil for 10 minutes.

Remove from water and set aside to cool while you prepare the rest of the ingredients.

 

If using canned chickpeas : Drain and rinse thoroughly, and smash with a fork until mostly broken up.

 

Chop and measure all remaining ingredients. Mix together, place in the cooler for at least 30 minutes.

I like to dress mine up with lettuce and tomato if I’m eating it as a sandwich and serve with a pickle.

 

 

Enjoy ~

 

 

 

 

 

 

 

 

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