Vegan Chicken Salad Recipe

Total Time: 30 Minutes | Prep Time:10 Minutes | Cook Time: 20 Minutes Servings: 2

Ingredients
1/2 cup of dry chickpeas
2 stalks of celery
2 tbsp of diced red onion
2 tbsp of diced pepperoncini
1/4 cup of fresh parsley
2 vegan wraps
Homemade Chipotle Mayo
1/3 cup of sunflower oil
3 tbsp of unsweetened soy milk
2 chipotle peppers in adobo sauce
1/4 tsp of yellow mustard
1/2 tsp of maple syrup

Directions
1. Strain and rinse chickpeas.  Add to a small pot and cover with water.  Boil for 10 minutes, turn off heat and let rest for 10 minutes, or until chickpeas has become fully tender.  Strain and let cool.

2. While chickpeas are cooking, slice celery and dice red onion and pepperoncini.  Set aside.

3. To make homemade mayo, add sunflower oil, soy milk, chipotle peppers, yellow mustard and maple syrup to a large measuring cup or mason jar.  Blend using an immersion blender until smooth and set aside.

4. Once chickpeas have fully cooled, add to a blender and pulse until chickpeas have a shredded texture.

5. Combine shredded chickpeas, celery, red onion, pepperonicini, parlsey and vegan mayo in a bowl.  Mix well.

6. Portion chickpea salad between two wraps.  Serve and enjoy!