Mushrooms and Lace Fitness

 

 

Ingredients:

 

1 can of chickpeas (4 chicken tenderloins cooked first stove top then added to oven at 375 for about 15 minutes. Check continuously)

1 tablespoon coconut oil

1 bay leave

2/3 sprigs of rosemary

1 small white or purple onion

1 bunch of grapes (cut into fourths)

1/2 cup sliced almonds

2 stalks Celery

2 teaspoons red wine vinegar

1 tablespoon lemon juice

1/2 cup vegan Mayo (or non vegan)

1 tablespoon dried basil 

Himalayan sea salt and pepper to taste 

 

Using a skillet (my favorite is a cast-iron skillet) heat coconut oil on stove top. Ad in 1/3 of the onion roughly chopped, bay leaf, rosemary, and chickpeas. Cooked chickpeas until warm and fragrant and set to the side to cool.

 

Dice the remaining onion and celery into small pieces. Fourth the grapes, and the amount you use is really your preference. I think the more the better. Once the chopping is complete add all chopped veg into the chickpeas.

 

Add wet ingredients to the mix and stir to evenly spread. Then add the seasonings of dried basil and the salt and pepper. This is to your taste. I always add a little more for flavoring.

 

I paired my Tuscany chickpea “chicken” salad with a vegan croissant or simply eat it just as it is. My husband loves to make it into a Hawaiian sweat roll sandwich.