Vegan Jackfruit Chickpea "Chicken" Salad Recipe
By Jackfruitful Kitchen
1 can of rinsed drained @traderjoes green jackfruit patted dry and pulled apart with fingers
1 can of rinsed drained garbanzo beans roughly mashed with fork
3 stalks celery chopped
1/4 red onion chopped
1/2 C red grapes sliced
1/4 C toasted pecans
1/4 C sliced almonds
1 TBSP fresh thyme
2 TBSP fresh parsley
1/4 C @followyourheart vegan mayo
zest and juice of 1/2 lemon
2 tsp @bragglivefoodproducts ACV
1 tsp honey
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp nutmeg
1/4 tsp dried sage
salt and pepper
1Combine all solid ingredients in a large bowl.
2Combine all liquid ingredients and spices to make dressing. Pour over chopped ingredients and stir to combine.
3*IMPORTANT!* Let sit in refrigerator for MINIMUM 2 hours, preferably overnight. Flavors need time to develop.
4Serve with fresh veggies or crackers. Or on gluten free bread or in a wrap!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!