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Step 1
Combine all ingredients in a high-speed blender until smooth.
Step 2
Place it in a refrigerator until you plan to use it.
Step 3
The dressing lasts 7 days in the refrigerator.
Step 4
Drain and rinse chickpeas (or substitute drained white beans or silken tofu)
Step 5
Put in a food processor.
Step 6
Pulse until chickpeas are partially mashed (Some should still be whole; you don't want them o be mushy), so don't over-pulse.
Step 7
Remove chickpeas and place them in a large bowl (scrape the sides of the food processor bowl)
Step 8
Add the celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.
Step 9
Stir.
Step 10
Refrigerate until serving.
Step 11
In a large skillet on medium heat, cook the chick'n strips until heated through.
Step 12
Use vegetable broth to prevent sticking.
Step 13
Flip the chick'n strips over until cooked.
Step 14
Remove from heat and let cool.
Step 15
Once cooled, chop the chick'n strips into small bite-sized pieces.
Step 16
Add celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.
Step 17
Stir.
Step 18
Refrigerate until serving.