The Simple Veganista · by Julie | The Simple Veganista★ 5.0
Vegan 'Chicken' Salad
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 22%
CARBS 40G47% OF CAL
8G FIBER19G OTHER13G TOTAL SUGAR
FAT 17G45% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpea salad with crisp celery, dried cranberries, walnuts, and tahini dressing. Serve on greens, in lettuce wraps, or as a sandwich filling.
mainamericansaladbeansdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup celery, diced
- 1/2 cup organic dried cranberries (chopped fresh would be great too)
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup scallions (green onions), thinly sliced, white & green parts
- mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
- 6 tablespoons (1/3 cup) tahini or vegan mayo
- 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
- 2 tablespoons water (as needed if using tahini)
- 1 tablespoon pure maple syrup
- leafy lettuce of choice
- bread of choice
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 22%
CARBS 40G47% OF CAL
8G FIBER19G OTHER13G TOTAL SUGAR
FAT 17G45% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 425mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.