This is a tribute to a salad that stole my heart the first time I visited Aspen. It was in Main Street Bakery, and it was a curried chicken salad set on a bed of lettuce. It absolutely won me over, and I spent many of my early days in Aspen sitting at their community table enjoying it. With that salad still on my mind (over 10 years later), I’ve recreated my own plant-based version that tastes just as wonderful to me, if not even more so! If only that community table were still around….
- Serves 6
- Prep time 10 minutes
- Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 block tofu, firm or extra firm, patted dry
- 2 teaspoons mustard
- Juice of 1 lemon (3-4 tablespoons)
- 1 tablespoon apple cider vinegar
- 1 bell pepper, diced
- 3 green onions, or 1/4 purple onion, diced
- 1 cup frozen peas
- 3 stalks celery, diced
- 2 teaspoons Bragg’s amino acids
- 2 tablespoons nutritional yeast
- 2 tablespoons curry powder
- 1/2 cups grapes, cut in half (can also use raisins)
- Fresh black pepper to taste
- *Fresh parsley, toasted sesame seeds, chopped scallions – for garnish
- *Optional
- Instructions:
- Mash chickpeas with potato masher or fork. Add tofu and mash/mix with fork. Alternatively, place in food processor until mixed. Pour into large bowl.
- Add rest of ingredients and mix with spoon. Taste and season appropriately.
- Place on bed of lettuce, and garnish with optional parsley, sesame seeds, or chives.
- Enjoy! I like mine with extra lemon juice and fresh black pepper over the greens.