This Quick Easy & Healthy Vegan 'Chicken' Salad is loaded with bold flavors, a little crunch, a little sweetness, and a lot of deliciousness! Smothered in a rich and creamy, oil-free dressing that is super delicious, and brings the whole salad together in pure perfection
1/4cup/20g green onion thinly slicedapprox 1 green onion
For the Dressing:
3/4cup/97g raw cashews
3/4cup/177ml + 2 tbsp water
2tbsplemon juice approx half a large lemon
1tspdill fresh or dry
1/2tspgarlic powder
1/2tspsalt
1/4tspblack pepper
shredded lettuce to serve
Instructions
Preheat your oven to 400 degrees F/200C and line a large baking tray with parchment paper.
Rinse your artichoke very well to remove the brine and shred all the pieces. Add them to your baking tray along with your drained and rinsed chickpeas and walnut pieces. Bake for 15 minutes and remove it from the oven.
Meanwhile, add all the dressing ingredients, starting with 3/4 cup of water to a high-speed blender and process on high until smooth and creamy. Add the remaining two tablespoons of water if needed, to thin out your dressing.
Arrange your artichoke broad beans, walnuts, celery, corn, and green onion in a bowl. Pour the dressing on top and mix well.
Serve straight away, or refrigerate for an hour or more to chill and serve cold.
Notes
This salad will keep well in the fridge for up to 4 days.