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DISCLAIMER: (C) 2017-2018 CHLOE ANSELMO. ALL RIGHTS RESERVED. I am not a doctor. Medical information and advice provided on Clementine Crossing is provided as an information resource only, and is not to be used or relied on for any diagnostic, prescription, or treatment purposes. Information here should not be a substitute for medical advice. This information does not create any patient-physician relationship, and should not be used as a substitute for professional diagnosis and treatment. Always seek the advice of your physician or health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website. Do not stop or start medications without consulting with your health care provider.  If pregnant or breastfeeding, please consult with your doctor before taking any herbal supplements. Clementine Crossing shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. 

© 2017-2018  Clementine Crossing. Proudly created with Wix.com by Chloe Anselmo

Un-Chicken Salad - 2 ways!

February 23, 2018

 

 Un-Chicken Salad, plant-based style. This vegan version is so delicious, and even better the next day! Have with salads, sandwiches, wraps, and more. This is a great lunch option to bring to work, since it's served cold or room temp.

 

Here are TWO salad options for you. This is not an oil free recipe, since I recommend to use vegan mayo in both options. However, feel free to sub with a 3 TBS cashew cream base, add extra spices listed below, plus 1/4 tsp pink salt, juice of 1 lemon, and 1 tsp of each: onion powder, paprika, garlic powder,

 

 

 

SALAD 1:

  • 2 cans chickpeas

  • 1 red bell pepper

  • 1/3 - 1/2 red onion

  • 2-3 stalks celery

  • 1/4 tsp pink Himalayan salt 

  • crack black pepper, to taste

  • 3 TBS vegan mayo (I use Sir Kensington's Classic Fabanaise)

  • 1-2 tsp of dijon mustard 

  • 1/2 lemon - juiced

  • few dashes of dried dill

  • 2 tsp old bay seasoning 

  • *optional*  TBS vegan chipotle mayo (I use Sir Kensington's Chipotle Fabanaise)

  • If using, you can subtract 1 TBS plain vegan mayo 

 

DIRECTIONS:

1. Drain and wash chickpeas. Place in mixing bowl and mash with a potato masher. 

2. Finely chop the rest of the veggies and add to chickpeas

3. Add rest of ingredients and mix well 
 

SALAD 2:

  • 1 can chickpeas

  • 1 bell pepper

  • 1 giant handful of spinach 

  • 1/3 - 1/2 red onion

  • 1 stalk of celery *optional*

  • 2 TBS vegan mayo

  • 1 TBS tahini

  • 1 lemon - juiced

  • 1 TBS hemp seeds 

  • 2-3 tsp dried dill

 

DIRECTIONS:

1. Drain and wash chickpeas. Place in mixing bowl and mash with a potato masher. 

2. Finely chop the rest of the veggies (especially spinach), and add to chickpeas

3. Add rest of ingredients and mix well 

 

That's it!

 

IDEAS:

  • Serve in romain lettuce leaf as "boats" 

  • Serve on toasted bread of choice

  • Place into a wrap of choice

  • Use as salad topping 

  • Eat as a side dish or on it's own 

  • Add sprouts for extra raw nutrients and crunch! 

Best if made day before for more flavor. But it can be made and served immediately! Stores for up to a week refrigerated. All ingredients used are organic and/or non-GMO. 

 

I hope you enjoy this recipe! Make sure to follow me on Instagram and Facebook for daily inspo! If you try my recipe, make sure to let me know by tagging me (@clementinecrossing on Instagram / or Clementine Crossing on FB), and use the hashtag #clementinecrossingrecipe    

 

Enjoy!

 

 

 

 

 

 

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