Plant-based "Chicken" Salad Recipe

Hi everyone!! So sorry that I haven't posted a blog in so long. I have been extremely busy with school and working. However, I came across this recipe for a vegan "chicken" salad, and I literally have been eating this every day for lunch since spring break. I like to just make a large batch of it and keep it in my fridge.  This recipe is perfect for a picnic or a potluck! Plus, it only takes about 15 minutes to make.

"Chicken" Salad Recipe

Ingredients

• 1 can chickpeas (garbanzo beans) (15 oz)
• juice of 1/2 lemon
• 3 or 4 tablespoons vegan mayonnaise (or regular, or hummus)
• 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
• 1/2 cup red onion (about 1/2 small), chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup cucumber or zucchini, chopped
• 1/2 teaspoon garlic powder
• 1 handful cilantro
•  salt & cracked pepper to taste
• Ezekiel bread, toasted
• leafy greens, to serve

Drain and rinse beans, place in medium size bowl and roughly mash with back of a fork or potato masher until desired consistency, I like mine a little chunky. Add rest of ingredients and mix well adding any extra ingredients you like.
  Serve chilled or at room temperature on bread of choice along with some leafy greens. You can also serve on cucumbers, crackers, or use a big leafy green or cabbage to serve.

Recipe credit: The Simple Veganista