Vegan Chicken Salad

Step 1

Combine all ingredients in a high-speed blender until smooth.

Step 2

Place it in a refrigerator until you plan to use it.

Step 3

The dressing lasts 7 days in the refrigerator.

Step 4

Drain and rinse chickpeas (or substitute drained white beans or silken tofu)

Step 5

Put in a food processor.

Step 6

Pulse until chickpeas are partially mashed (Some should still be whole; you don't want them o be mushy), so don't over-pulse.

Step 7

Remove chickpeas and place them in a large bowl (scrape the sides of the food processor bowl)

Step 8

Add the celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.

Step 9

Stir.

Step 10

Refrigerate until serving.

Step 11

In a large skillet on medium heat, cook the chick'n strips until heated through.

Step 12

Use vegetable broth to prevent sticking.

Step 13

Flip the chick'n strips over until cooked.

Step 14

Remove from heat and let cool.

Step 15

Once cooled, chop the chick'n strips into small bite-sized pieces.

Step 16

Add celery, grapes, onion, dill, poultry seasoning, and 1/3 cup dressing.

Step 17

Stir.

Step 18

Refrigerate until serving.