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Chickpea Chick'n Salad



Let's be real... eating vegan can be challenging if you are new to this plant-based lifestyle especially if you don't know what to cook or what to make. Well, we're going to try our best to make it a bit easy for those looking to transition and need a little help or those who are looking to try something new.

This easy and delicious sandwich is very versatile- you can definitely do so much with this. Toss it in a wrap, a salad, on your favorite bread, make it a panini. You're gonna want to make this in big batches so you have loads for the week.


Course: Sandwiches Cuisine: American

Prep Time 15 minutes

Total Time 15 minutes Author: Tee (CheChe's Vegan)


Ingredients

Chickpea Chick'n Salad - 1 can garbanzo beans

- 1 bag Gardein Meatless Chick'n Strips

- 1/3 C vegan mayo

- 1 garlic clove, minced

- 1/4 tsp dill

- sea salt & ground black pepper, to taste


Tempeh Bacon

- 1/2 a block of tempeh

- 2 tsp liquid smoke

- 1 tbsp soy sauce

- 1 tbsp maple or agave syrup

- Oil for pan frying


Instructions

1. Rinse & drain chickpea thoroughly

2. Add chickpea and garlic to food processor

3. Pulse to create a smooth but chunky texture (don't pulse too much - it should have some texture of the chickpea) - put aside and start working on the chickn

4. Heat small frying pan with oil

5. Cut strips into small cubes

5. Add cubes and lightly pan fry for 6 mins

6. Add salt & pepper and mix well

7. Remove from heat and cool

8. In a bowl, add chickpea mixture, chick'n, dill, mayo

9. Refrigerate for a hour before eating (to blend flavors together)


Tempeh Bacon

1. Mix liquid smoke, soy sauce, maple syrup in a bowl until well combined. Set aside

2. Slice tempeh as thin as possible without it falling apart

3. Soak the tempeh slices in the marinade for 2 minutes

4. Heat oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp


Build you sandwich with chickpea chick'n, spring mix, tomatoes, and bacon on your favorite bread (mine is sourdough) or in a wrap or salad.

Refrigerate remaining and consume within 5 days.



Recipe Notes

Keep an eye on the tempeh when cooking, you don't want them to burn

You can also crumble them and add them to a salad






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