Recipe from Monkey and Me Kitchen Adventures
Husband-Tested in Alice’s Kitchen
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad. Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.
Husband-Tested in Alice’s Kitchen
Creamy, flavorful, and hearty, this wholesome, oil-free Vegan Pineapple Chickpea Salad recipe is a vegan spin on the popular Pineapple Chicken Salad. Sweet pineapple, smashed chickpeas, crunchy veggies, and toasty pecans all coated in an irresistible sweet and tangy sauce for the perfect cold salad on a hot summer day. Enjoy it in a wrap, on toasted sourdough bread, in a lettuce cup or on a bed of greens. This is great for lunches, picnics, and potlucks. It’s Whole Food Plant Based, Vegan, oil free, refined sugar free, gluten free and it’s free from highly processed ingredients.
Food Processor Ingredients:
2 (15.5 oz.) cans chickpeas, drained and rinsed
¼ cup pineapple tidbits *
Salad Ingredients:
1 cup celery, diced
½ cup red onion, fine dice
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped
1 cup celery, diced
½ cup red onion, fine dice
1 to 1½ cups pineapple tidbits
¼ to ½ cup toasted* pecans, coarsely chopped
Blender Sauce Ingredients: (This made more sauce than needed for the salad, in my opinion. I like my salads to be lightly coated in sauces/dressings. I will use the leftover sauce for another salad.)
½ cup (raw, unsalted) cashews (I soaked them in hot water for about 20 minutes.)
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper
¼ to 1 teaspoon sea salt
½ cup pineapple tidbits
¼ cup pineapple juice (from can of pineapple tidbits)
2 Tablespoons distilled white vinegar
2 teaspoons pure maple syrup
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried minced onions (I used 1 Tablespoon red onion.)
¼ teaspoon sweet paprika
½ teaspoon dried ground mustard powder
1/8 teaspoon black pepper
¼ to 1 teaspoon sea salt
Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water or you can save water to make Homemade Vegan Aquafaba Mayo) and place the soaked cashews into a high-speed blender.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.
Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.
Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.
Pour the sauce over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Refrigerate for an hour to allow the flavors to marry. Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
Nutritional Information (1 of 5 servings, not including bread) 230 calories; 11.7 g fat; 0 mg cholesterol; carbohydrates 27.9 g; fiber 5.1 g; protein 6.6 g; 5% calcium; 13% iron
Notes regarding ingredients:
Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice. You will need to separate the tidbits into 3 portions, ½ cup is in the sauce, ¼ cup is chopped with the chickpeas in the food processor. The remaining amount is just over one cup, roughly 1½ cups and used in the salad portion of the recipe.
Pineapple Juice: Place a strainer over a bowl and dump the pineapple tidbits into the strainer to collect the juice. You will use 1/4 cup of this juice when making the sauce.
Hot Sauce: We used Frank’s Red Hot Original Hot Sauce.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Cashews: If you wish, you can substitute the ½ cup of cashews for Vegan Mayonnaise. You may need a little more mayonnaise largely dependent on how dry or moist you prefer your salad.
Toasted Pecans: Toasting the pecans is an additional step and is totally optional. Toasting pecans adds an extra element of flavor that one doesn’t get with untoasted pecans. (350F for 5-10 minutes) If pressed for time and effort, you can add the pecans in untoasted. (You can substitute toasted sliced almonds for the pecans if you wish.)
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