Yaaay for an extended weekend, yaaay!
Jason was out of town all week last week, flying back home late Thursday night. He took Friday off and we spent the day together, then hosted a small Valentines Day party with 12 of our favorite people at a private karaoke room place. SO fun.
My brother and I capped off the evening by singing Bohemian Rhapsody. Glorious.
Jason is off work today, so I am taking the day off too. We have some fun planned, but first I had to share this sandwich for Meatless Monday. It is raisins week, and really the only way I eat them? Is in this faux chicken salad kind of thing, and in oatmeal cookies.
Oh so good in oatmeal cookies – I need to make some.
This salad is an updated version of our favorite Curry Chikn Salad. I have been enjoying the new-to-me Roasted Garlic Mayonnaise from Vegenaise… on pretty much everything.
Since this mayonnaise is so flavorful, this recipe is simple – five ingredients total and so quick to make. I recommend you make ahead of time and stick it in the fridge to marry. You know, flavors marry. I always thought that was a weird thing to say, but it is exactly what is going on here. Even an hour or so makes a difference.
roasted garlic chickpea salad
YIELD: ~3 cups
dairy, egg, soy and gluten free, vegan
1 stalk celery, chopped fine
1/3 cup raisins, chopped
2/3 cup raw cashews, chopped
~2 cups (15 ounces) cooked chickpeas, peeled
2-3 tablespoons Roasted Garlic Mayonnaise
sea salt, to taste
Chop celery, raisins and cashews. Combine with chickpeas and mayo, mashing chickpeas slightly as you fold together. Salt to taste, cover and let cool in refrigerator, at least an hour, allowing the flavors to blend.
Make into a sandwich or serve over salad.
Did you have a fun Valentines weekend? Do you sing karaoke?
Visit Heather to see more Meatless Monday queso creations:
I shared this recipe with Healthy Vegan Fridays.