“Chicken” Salad


  • 1 c. soaked garbanzos
  • 3/4 c. water
  • 1 Tbsp. Bragg’s liquid aminos
  • 2 1/2 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. onion powder
  • 1/4 tsp. garlic salt
  • 1/2 tsp. garlic powder
  • 1 tsp. parsley flakes
  • 1 1/4 c. gluten flour
  • 1/4 c. finely chopped celery
  • Vegenaise


  1. In blender, blend soaked garbanzos and water until smooth.
  2. Pour into mixing bowl and add seasonings and gluten flour. Knead until well mixed.
  3. Flatten and place on a baking sheet and bake at 350 degrees for about an hour, or until thoroughly cooked.
  4. Chop cooked veggie meat into bite-sized pieces, place in food processor and process until mixture resembles fine crumbs.
  5. Mix in chopped celery and Vegenaise. Serve with your favorite bread.
Browse Cook(s): Teenie Finley
Browse Theme(s): Sandwiches Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.