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This Is The Easiest Cheapest Chickpea Salad You’ll Ever Make
Make this Easy Tarragon And Dill Chicken Salad in minutes. The tarragon, dill, onion and nutritional yeast really makes this a wonderful vegan chicken alternative sandwich or cracker topper. It’s just all about squashing chickpeas with a fork and adding the ingredients, mixing it all together. Bam! It’s done. You have deliciously flavored chickpeas that tastes like a great imitation chicken salad. Perfect for lunch, snack on crackers or a quick dinner. Keep a can of chickpeas in the pantry for this quick vegan meal.
A Little Tarragon History
Much to my surprise tarragon is known for many things. One being called in Latin dracunculus or rather known throughout France as “a little dragon“. Tarragon is called this because of a lot of reasons. It’s lovely long slender leaf and root shape mimics the serpentine shape for one. It’s novelty as a medicinal wonder is curing bites and venomous stings. It has also even been known to to help with mad dog bites.
The cultivation of tarragon has been going on for 600 years. It is believed to be native to regions of Mongolia and Siberia where the plant grows to around 5 feet in height. From there it was thought to have been brought in from invading Mongols into Italy in the tenth Century. They used it as seasoning, sleep aid and breath freshener.
Even though the herb originated in regions of Siberia and Mongolia it changed in size and flavor in Europe. The French variety is highly praised being called “King of Herbs” and valued as a well known herb and key ingredient to enhance French cuisine. This is because the French tarragon has the fullest flavor.
Flavorful varieties are also known of in Spain and North America. It’s flavor is similar to anise and licorice and has a warm fragrant smell. Not only are the leaves edible, but the little white, green or yellow flowers are as well. Making a wonderful edible garnish.
I like both dried and fresh tarragon. I enjoy the use of dried tarragon in this recipe of Easy Vegan Tarragon And Dill Chicken Salad. It really is remarkable how tarragon really pops this vegan dish. Just remember a little tarragon goes a long way because it is really strong in flavor. I hope you enjoy it.
Nutritional Value Of Tarragon
Tarragon has been used for so long in traditional folk medicine. It was mostly used to treat pain for osteoarthritis, improving appetite and for helping improve sleep. Little did they know that one tablespoon of fresh tarragon is loaded with manganese with as much a 6% of a daily allowance. In addition manganese helps calm you, relieve anxiety and depression and also helps with pain and inflammation.
Today with advance science we can see that it is great for decreasing blood sugar levels. Tarragon improves the way your body metabolizes glucose. This is a much needed helpful herb for the American diet.
Other studies show that it is a wonderful antibacterial with preventing food borne illnesses. Such studies show success with using tarragon oil on Staphylococcus aureus and E. coli. Being so, it is added to food to prevent separation, inhibit bacteria and preserve food.
I like this it sounds like a fantastic win win to me. All the more reason to eat more tarragon and enjoy this Easy Vegan Tarragon And Dill Chicken Salad
How To Make Easy Vegan Tarragon And Dill Chicken Salad
When I say easy! It is true. The only thing time consuming is if you want to take to skins off of the chickpeas. I do! It is better for digestion and it makes for a smoother mock chicken salad.
After draining, rinsing, and taking the skins off of the chickpeas throw them into a bowl with a wide surface and mash them with the back of a fork. Make sure not to mash them into mush because you want to keep it a little chunky.
Add the rest of the ingredients and mix it all together. You can serve it right away or put it in the refrigerator for a couple of hours to mingle flavors.
What To Eat Easy Vegan Tarragon And Dill Chicken Salad With
I like to use this Easy Vegan Tarragon And Dill Chicken Salad in so many ways. I have used it on crackers, in a sandwich, in a pita, on toasted croissant or baguette or on top of a salad. It really is a very versatile mock salad.
It is also perfect for using as an appetizers because it is so easy to spread and stuff with. I have stuffed little half peppers or small stuffed tomatoes.
In conclusion, I am sure you will come up with your own way of enjoying this mock chicken salad. I hope you like it as much as we do. Let me know! Enjoy!
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Easy Vegan Tarragon And Dill Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Method: Hand Chop
- Cuisine: American
- Diet: Vegan
Description
This Quick and Easy Vegan Tarragon And Dill Chicken Salad is a perfect sandwich stuffer and cracker topper. Make is in minutes and for your lunch, snack or dinner for the perfect vegan chicken salad sandwich. This smashed chickpea recipe is full of herbs, onion, nutritional yeast, lemon juice dijon mustard, vegan mayonnaise and salt and pepper. Really, all the ingredients a vegan would have on hand except perhaps the tarragon. Enjoy!
Ingredients
Easy Vegan Tarragon And Dill Chicken Salad
- 15oz. can Organic Chickpeas, drained and skin as an option.
- 1/2 cup Vegan Mayonnaise
- 3 Tbsp Yellow Onion or Red Onion or Green Onions, finely chopped
- 1 1/2 tsp Dijon Mustard
- 2 Tbsp Lemon Juice
- 1 1/2 Tbsp Nutritional Yeast
- 3/4 tsp dried Dill
- 1 tsp dried Tarragon
- 1/2 tsp Sea Salt or To Taste
- Ground Black Pepper To Taste
Instructions
Easy Vegan Tarragon And Dill Chicken Salad
- Add drained rinsed chickpeas to a shallow bowl. Peal off the skins if you’d like or have time. Use the bottom of the fork to mash the chickpeas. Do not mash it into mush, leave it a little chunky.
- Add the mashed chickpeas to a larger bowl and add the rest of the ingredients. Mix it all together well.
- Ready to serve on sandwiches, pitas, bagel, crackers, roman lettuce, stuffed fresh tomatoes, stuffed halved sweet peppers or topped on a fresh green salad.
Notes
- Storing: Keep stored in an air tight container for up to 5 days in the refrigerator.
- Freezing: You can freeze this vegan dish for up to 3 months. Thaw it in the refrigerator and mix it before serving.
