Vegan Chicken Salad

Ingredients:

• 2 cups chickpeas (drained and rinsed)

• ½ cup celery (diced)

• ¼ cup red onion (diced)

• 1 small jalapeno (chopped)

• 1 teaspoon salt

• 2 tablespoons vegenaise or plain Greek yogurt

• 1 small lemon (juice and zest)

• 3 cups arugula

• ½ cup basil (diced)

• ¼ parsley (diced)

• finishing salt and pepper to taste

Directions:

1. In a mixing bowl, combine chickpeas, salt, lemon juice, and vegenaise or Greek yogurt.

2. Using a potato masher, mash ingredients until the chickpeas have been broken down and everything is well combined (but not completely mashed together).

3. Add celery, onion, jalapeno and mix until all ingredients are well combined.

4. Create a bed of arugula, basil and a little lemon juice in 3-4 separate bowls. Equally distribute the Vegan ‘Chicken’ Salad across the bowls and garnish with parsley, salt and pepper.

5. Enjoy right away or keep stored in the fridge for easy lunch ideas over 3-4 days.

Makes 2 servings (or double this recipe as it’s even better the next day)