Chickpea "Chicken" Salad

I based this recipe off one from the December 2012 issue of Vegetarian Times, tweaking it to fit what I had on hand.

Chickpea Salad
1 can chickpeas, rinsed and drained
1/4 cup whole almonds, soaked if possible
1/2 cup diced celery
3 tbs raisins
juice from 1/2 lemon
2 tbs reduced-fat vegenaise
1 tsp spicy brown mustard
1/2 tsp sea salt
1/4 cube Not Chicken bouillon
1 tsp sage
1/2 tsp dill

Pulse salt, chickpeas, spices, and almonds together in a food processor to a rough consistency.  Add celery, raisins, lemon juice, vegenaise, and mustard and pulse until you reach the desired consistency.  Serve cold.

I developed a second version using meatless chicken shreds that I like much better:

Chickpea and Chik’n Salad
1 can chickpeas, rinsed and drained
12 ounces meatless chick’n (Gardein, Quorn, Morningstar Farms), microwaved
1/4 cup whole almonds, soaked if possible
1/2 cup diced celery
3 tbs raisins
juice from 1 lemon
1/3 cups reduced-fat vegenaise
2 tbs spicy brown mustard
1/4 cube Not Chicken bouillon
1 tbs sage
1/2 tsp dill
2 tbs Penzey’s Spices Salad Sprinkle

Pulse salt, chickpeas, chik’n, spices, and almonds together in a food processor to a rough consistency.  Add celery, raisins, lemon juice, vegenaise, and mustard and pulse until you reach the desired consistency.  Serve cold.

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