Get iconic chicken salad flavors without the chicken with this vegan chicken salad recipe!

Growing up, my favorite snack was a chicken salad sandwich. I love the combination of celery, mayonnaise, and chicken, pressed between two pieces of white bread – just thinking about it makes my mouth water! However, after embracing a plant-based diet and shunning chicken altogether, I haven’t had the opportunity to enjoy the nostalgic flavors of my childhood lunch bag. Until now, that is. I recently discovered this chicken salad recipe, only without the chicken. Impossible, you say? Taste for yourself how this spring salad recipe fulfills its vegan promise while packing in incredible flavor and texture.

Vegan Chicken Spring Salad Recipe

Serves 4

Ingredients

For the “chicken”

• 1 ½ cups firm tofu
• 1 tablespoon olive oil

For the salad

• 2 celery sticks, finely chopped
• ½ cup white cabbage, shredded
• 2 tablespoons tarragon, chopped
• 1 cup seedless red grapes, halved
• 1 apple, chopped
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon sweet paprika
• 2 tablespoons apple cider vinegar
• 1 teaspoon lemon zest
• Handful fresh parsley, finely chopped
• ¼ cup sunflower seeds
• 2 scallions, finely chopped
• Dash of cayenne
• ½ cup Vegenaise ( or any egg-free mayonnaise)

Directions

Drain the tofu and pat dry with paper towels. Slice into ½-inch thick slabs and blot each slab with paper towels. Brush the slabs with oil and grill or fry in a saucepan over medium-high heat. Cook each side for about two-five minutes, or until lightly golden brown. Remove the pieces from the grill or pan and chop into cubes. Place into a large bowl.

Into the bowl, add all of the salad ingredients, except for the mayonnaise. Stir until evenly combined. Fold in the Vegenaise until well distributed. Transfer the mixture to an airtight container and store in the refrigerator to chill for at least an hour, or overnight. The flavors marry together much better overnight.

Serve the salad alone, on a bed of greens, between toasted sandwich bread, with pita, or as a dip for crackers. Enjoy!

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Chicken Salad Image from Shuttestock

The post Vegan ‘Chicken’ Spring Salad Recipe appeared first on EcoSalon.

Farro salad takes a swing at Greece and wins with this delicious recipe, full of spring arugula, chickpeas, and a light vinaigrette to match.

Spring is my favorite season for a number of reasons. Most notably, the vegetables that come into season are by far the most exciting and delicious to cook/un-cook with. This farro salad recipe is a twist on classic Greek salad with peppery arugula, fiber-full farro, and protein-packed chickpeas in there to strengthen the already delicious flavors and bulk up the texture. This salad makes for a great side dish, but it is filling enough as the main attraction.

Farro is an Italian grain with a nutty flavor and delicate chew. It is gaining popularity in the U.S. for its nutritional profile and overall versatility. While it is not gluten-free, farro is much lower in gluten than commercial wheat varieties and is safe for people with mild wheat sensitivities. Meanwhile, its wholegrain variety is rich in B vitamins and offers important minerals like manganese and zinc. Farro is also rich in fiber and protein. And because it takes longer to digest, it keeps your hunger at bay.

In this farro salad recipe, the grain adds a subtle nutty flavor alongside robust texture. Each bite becomes more substantial and delicious, especially with chickpeas in tow. Meanwhile, arugula offers a punch that ignites your taste buds and keeps you craving more. Enjoy!

Greek Farro Salad Recipe with Arugula and Chickpeas

Serves 4

Ingredients

For the salad

• 1 cup farro, cooked according to package instructions
• 5 cups lightly-packed fresh arugula
• 1 (12-ounce) can chickpeas, drained and rinsed
• 1 large cucumber, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 cup kalamata olives, pitted and chopped
• ½ cup feta cheese, crumbled
• Large handful fresh flat-leaf parsley, chopped
• ¼ teaspoon cumin powder
• Salt and pepper to taste

For the vinaigrette

• 1/3 cup extra-virgin olive oil
• Juice of 2 lemons
• 2 tablespoons maple syrup
• 2 garlic cloves, minced
• Few dashes red pepper flakes
• Salt and pepper to taste

Directions

Combine the cooked farro in a large bowl with the remainder of the salad ingredients. Toss together until evenly combined.

In a small bowl, whisk together all of the vinaigrette ingredients. Pour the vinaigrette over the salad mixture and use two spatulas to toss the salad until the sauce is evenly dispersed. Check for seasonings and add more salt and pepper if necessary.

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Organic Raw Farro Image from Shutterstock

The post Spring Greek Farro Salad Recipe: A Healthy Dose of Ancient Grains and Spring Greens appeared first on EcoSalon.

One surefire sign of spring is fresh asparagus at markets and in your garden. Not many people have eaten asparagus in its raw state, but this asparagus salad introduces fresh, uncooked asparagus in a deliciously light, crave-worthy way.

With summer around the corner, focus on nutritionally-dense salads that incorporate local, seasonal ingredients like asparagus. That way, you stay satisfied and fit. Dig into this fresh asparagus salad for lunch or a light dinner. Enjoy!

To make the raw asparagus stems more edible, they are peeled so that they resemble thin ribbons. The dressing, which includes lemon juice and vinaigrette, helps to break down the toughness of the asparagus, creating a softer, flavor-infused bite. This asparagus salad is anything but ordinary and a great way to get into the spirit of the spring season.

Asparagus Salad with Cucumber, Radish and Goat Cheese

Serves 2

Ingredients

• 5 radishes
• 1 large cucumber
• 8 asparagus stems
• 3 ounces goat/sheep feta cheese
• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• Red pepper flakes

Directions

Thinly slice the radishes and cucumber, keeping their skins intact. Use a vegetable peeler to slice along the length of the asparagus, creating thin ribbons. Add the radish, cucumber and asparagus pieces to a salad bowl. In a separate, smaller bowl, whisk together the oil, vinegar, lemon juice, maple syrup, salt and pepper. Pour over the vegetables and toss until all ingredients are combined and the dressing is coating all of the pieces evenly. Top with crumbled feta cheese and give the salad one last light toss. Serve with a dash of red pepper flakes. Enjoy!

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Photo Credit: Bunch of Asparagus from Shutterstock

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