Mock ‘Chicken’ Salad

This salad uses sunflower seeds, vegan mayo, and fresh herbs for a great tasting chicken salad substitute. Try it — you’ll like it!

Ingredients:

• 3 1/2 cups sunflower seeds, shelled, raw
• 2/3 cup homemade Vegan Mayo or store-bought Vegenaise or other vegan mayonnaise substitute
  Vegenai
  VegenaiseVegenaise or other vegan mayonnaise substitute
• 3 scallions, finely chopped, white and light green parts only
• 2/3 cup celery, finely chopped
• 1/4 cup parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 2 tablespoon Bragg Apple Cider Vinigar
• 2 teaspoons fresh lemon juice
• 1 teaspoon Himalayan salt, finely ground
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Simply Organic Paprika, to garnish

Directions:

1. Place the seeds in a food processor and process for 20 seconds or until finely chopped.
2. Transfer to a large bowl then add the remaining ingredients, except for the paprika, and mix until well combined.
3. Garnish with paprika and serve with gluten-free Flax Seed Crackers or Lundberg Organic Brown Rice Cakes or Suzie’s Whole Grain Brown Rice Thin Cakes or other rice cakes*

Makes 4 to 6 servings.

* Some rice cakes are manufactured in facilities that produce other food products. For this reason some rice cakes may contain traces of wheat, milk, sesame seeds, and soy. Uncompromising vegans and those with food allergies or celiac disease and gluten sensitivity may want to contact the manufacturer to be sure that the food is safe from cross contamination.

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