Vegan Chick'N Salad
Feb 23, 2024
Vegan Chick'N Salad
SERVES 4-6 • PREP/COOK TIME: 15 MINUTES • FODMAP RATING: HIGH
This salad also works great inside a pita, on a tortilla, on a sandwich, on a croissant, or placed on top of your favorite salad greens.
INGREDIENTS
Dressing
1 cup raw cashews (or substitute white beans or silken tofu for a nut-free version—but you may need less
water)
¼ cup water
1 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
3 tablespoons maple syrup
Salad
1 15-oz can chickpeas
1 cup red grapes, cut in halves
½ cup diced celery
½ cup diced pink lady apple
¼ cup diced red onion
1 tablespoon fresh chopped dill (can also used dried)
1 tablespoon poultry seasoning (poultry seasoning is vegan, it is just a mix of herbs)
lettuce
topped with a ¼ cup chopped
walnuts (can sub other nuts)
.
INSTRUCTIONS
1. Make dressing by soaking cashews for 15 minutes in the water, then add
all other ingredients and blend together.
2. Chop the nuts of choice, apples, grapes, and celery.
3. Mix dressing with salad ingredients. Place over lettuce, top with walnuts.
FODMAP swap: use sunflower seeds or tahini instead of cashew, white beans or silken tofu in the
dressing; omit onion and garlic powder in the dressing and use either garlic-infused oil or keep both
spices under 1/2 tsp total; keep serving size of red onion to a few tsp, <6 grapes and chickpeas under
1/4 cup; increase celery servings by 1/3 stalk with tolerance
*Don’t forget to preload on veggies before you eat
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