While craving chicken salad, I opted for a vegan version made with cannelinni beans, celery, onion and spices with avocado and lemon juice instead of mayo. It was great served with a spicy tomato soup!
Prep Time15 minutesmins
Cook Time4 minutesmins
Author: Snap Pea Sheep
Ingredients
8SlicesSourdough breadBread of choice
111 ozCan on cannelinni beanssave juice
1/3 CupChopped sweet onion
1/3CupChopped celery
1/3CupChopped walnuts
1/2CupSliced seedless grapesAny color
1Avocado
1/2TSPPaprika
1/4TSPgarlic powder
1/8TSPHimalyan saltto taste
1TBSPLemon Juice
1TBSPChopped parsleyOptional
Instructions
Toast you bread to your preference settings.
Drain beans reserving liquid. Rinse beans and let them dry a few minutes from excess water.
Chop onion, celery, walnuts and parsley and set aside.
Slice the grapes into thin slices, about 4 per grape.
Mash avocado and seasonings together along with the lemon juice.
Add the chopped vegetables to the avocado "may', then gently fold in the beans to prevent mashing them.
spoon salad mixture onto your toast. Top with lettuce, tomato or anything you would usually put on a chicken salad. Enjoy.
Look for my spicy tomato soup recipe.
Notes
This is a Snap Pea Sheep recipeNeiman Marcus used to have a delicious chicken salad. My town on McKinney recently opened a place called Chicken Salad chicks and I regret that I cannot try it. Chicken salad was one of my favorite salad sandwiches. This is pretty satisfying! It can be made with garbanzo beans as well but I prefer the meatier cannellini beans. The protein content is higher as well. The walnuts add a little crunch and the grapes add an unexpected sweetness.Personally I just barely toast my bread so it is still crispy but tender. You can try this with smoked paprika for a different spin. Blend your avocado mixture and include a handful of basil for another rendition. Dried cranberries make a good sub for the grapes as well.