I found this amazing (and delicious) recipe on Instagram a few months ago. This is a play on chicken salad but instead a vegetarian/vegan version. It takes 20 minutes (or less) to make and is great for wraps, tacos, sandwiches or even just as a side salad. You can also switch out the ingredients to your choosing to keep things fun if you make the dish a lot. Sometimes, I get crazy and add in red onion.
Original recipe adapted from The Buddhist Chef
Ingredients
1 can chickpeas, rinsed and drained
1 red pepper, chopped
3 green onions, thinly sliced
2/3 cup chopped coriander
1 tsp onion powder
1/2 tsp salt
4 tbsp vegan mayonnaise (or regular if you are not vegan)
Juice from 1/2 lemon
6 small tortillas OR lettuce cups
Instructions
Pour chickpeas into a bowl and mash until flat or desired consistency; for my version, I kept the chickpeas whole and not mashed. Take your chopped bell better and add it to the bowl along with the green onions and coriander. I like to add a bit of ground pepper too for a little kick.
Next, add the onion powder, salt, mayo and lemon. Mix together until combined.
Take your tortillas and fill them with the salad. You can eat them just like this or you can toast the sides in a panini press, on the stove with a pan on low/medium heat for a few minutes on each side, or like the original recipe, bake them in the oven at 350 for 15 minutes. I don't eat cheese but if you're making this, and not a vegan, try adding cheese and see how it tastes!
If you opt for the lettuce cups, simply scoop in the salad and enjoy raw, no cooking is needed.
This salad is also great as a side dish for BBQ in the summer. What I like about this dish is that there is no cooking involved so it's great to make in a rush but with the protein-packed chickpeas it'll keep you full and energized without feeling heavy. It's a good option if you are going through chemotherapy and you can't eat a ton of food but need something simple and quick with good nutrients.
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