Vegan Chicken Salad

Step 1

Preheat your oven to 400ºF and line a baking sheet with parchment paper. Now, drain, rinse, and squeeze dry the jackfruit. Then drain, rinse, and pat dry the chickpeas.

Step 2

In a food processor, pulse the chickpeas a few times to break them up a bit.  Careful not to over-process or you’ll end up with mush.

Step 3

Add the chickpeas to the baking sheet lined with parchment paper, and set aside.

Step 4

Now, add the jackfruit to the emptied food processor (no need to wipe it out).  Pulse a few times to break up and roughly shred the jackfruit. Add the shredded jackfruit to the baking sheet with the chickpeas.  Season the mix with the above 'chicken' seasoning: ⅓ to ½ teaspoon Himalayan pink salt, ¾ teaspoon onion powder, and pepper to taste.

Step 5

Bake the jackfruit mix at 400ºF for 15-20 minutes, or until your preferred texture. Keep an eye on the jackfruit as it cooks. You may need to mix it a few times during baking if the top starts looking too dry.

Step 6

In the meantime, chop the veggies.

Step 7

Remove the baked jackfruit and chickpeas from the oven. Let cool for 10-15 minutes, then transfer to a large bowl.

Step 8

Add the remaining ingredients to the bowl: 2 chopped celery stalks, 1/4 cup diced red onion, 1 cup homemade vegan mayo, 3 Tablespoons dill relish, and 2-3 teaspoons maple syrup.

Step 9

Mix the ingredients until well combined. Season to taste with salt and pepper.  Then, mix in ¼ cup almond slices.

Step 10

For the best taste, chill for at least 30 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.