Nuts Faux Chicken Salad

As a tween and teen, I loved opening up a can of chicken or tuna, throwing in some mayo and relish, and calling it either chicken or tuna salad.  I felt terribly independent, making my own "grown up" dish.  When I was rocking the vegetarian diet 100%, I found myself yearning for that canned salad of my youth, so I decided to make a nutty seedy version of my youthful glory.

Featuring sunflower seeds, walnuts, pumpkin sees, and cashews, you're getting a healthy dose of great fats, protein, and deliciousness.

Nuts Faux Chicken Salad

Serves 4-6


1/2 cup raw unsalted sunflower seeds
1/2 cup raw pumpkin seeds
1 cup walnuts
1 batch vegan mayo or 2/3 cup mayo of your choosing
1 celery stalk, diced
2 tbsp sweet pickle relish
2 tbsp fresh dill
Juice of 1/2 lemon
sea salt and fresh ground black pepper to taste


  1. Soak walnuts, sunflower seeds, and pumpkin seeds in water overnight.  Rinse and drain.
  2. Put nuts and seeds in a food processor and pulse until blended but no pureed. (you want that nice, faux chicken-y textures.)
  3. I a large bowl, combine all ingredients and stir until well blended.

Serve with baby spinach as a salad, in a lettuce wrap, or as a sandwich.  Or maybe even try it on an Omega-3 tortilla.


Brittany KrigerComment