Creamy, zesty, and high protein, this easy chick’un salad is perfect prepped ahead of time and easily added to salads, bowls, sandwiches or wraps all week long!
Cook your soy curls: Add dried soy curls to a bowl and cover with hot water or hot veg broth. Allow to soak 10 minutes. Preheat oven to 425 F and line a baking tray with parchment paper. Drain soy curls and toss with salt, pepper and option to add garlic powder & onion powder. Spread evenly across baking tray. Bake at 425 F for 15 minutes or until browned and crispy, set aside. Add chickpeas to a bowl and mash with a fork. Add to the mashed chickpeas: yogurt, dijon, lemon juice, dill, celery, red onion, salt and pepper. Chop your cooled soy curls into smaller chunks and add them to the bowl. Mix everything together really well. Enjoy as a salad, in a wrap or sandwiched between your favourite bread!
