The Inspo: To be honest, chicken salad recipes (vegan or not) are all over the internet right now. So much so that I figured it was time to drop one of mine. Chicken salad is one of those recipes that almost everyone knows about because it’s at literally every deli and is such an easy lunch staple. Yes it’s overdone, but that doesn’t mean they all taste the same. 👀
Which brings me here…this is my version of a classic chicken salad but with a vegan hot honey twist! It’s spicy, it’s sweet, it’s tangy, and it’s so dang delicious. It’s the perfect recipe becuase it fits all the moods. You can eat it cold or slightly warm, you can put in onto sandwiches or in wraps, or you can eat it by itself. No matter what you’re feeling, this recipe is the one you’ve been looking for.
The Hero Ingredient: Garbanzo beans are the real lifesavers because they're packed with plant protein and fiber to keep your energy steady and your digestion track working. They digest nice and slow, so you don't get hit with any weird sugar crashes later. With a bunch of iron and magnesium, and you've got an effortless way to feel good all day long.
Bai’s Tip: Not a fan of vegan chicken or don’t want to turn on the stovetop?? You can omit the cooking of the vegan chicken in the pan, and just sub another can of garbanzo beans instead. This way you can make the chicken salad a full chickpea salad without cooking anything and save yourself the clean up. Just toss everything into a bowl with the cashew cream and viola!
Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗
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