Jazzy Vegan Chicken Salad

This vegan chicken salad is inspired by the one I saw prepared on the TV show Jazzy Vegetarian on the Create Channel.  I added dried cranberries and nuts to the garbanzo beans and carrot mixture in the original recipe to add more flavor and crunch to the salad. This can be served as an appetizer as shown on the tv show on baked tortilla cups.

Jazzy Vegan Chicken Salad

• 1 can garbanzo beans, drained and rinsed
• 1 cup baby carrots
• 1/4 cup vegan mayonnaise
• 2 tbsp spicy brown mustard or Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tsp maple syrup
• 1/2 tsp red wine vinegar
• salt and pepper to taste

Place the carrots and garbanzo beans in a blender or food processor and blend just enough to shred the carrots and coarsely chop the beans. Transfer to a bowl and mix in the other ingredients. Season to taste with salt and pepper.

You can serve this on baked tortilla cups, recipe below.

Baked Tortilla Cups

• 3 to 4 - 8 inch tortillas

Preheat oven to 350 degrees Fahrenheit.

Cut one inch squares from the tortilla.  Place them carefully into a mini muffin pan.  Spray with cooking spray and bake for 5-7 minutes at 350 degrees Fahrenheit.

Assembly:

• spinach leaves
• tortilla cups
• chicken salad

Add one piece of spinach leaf on the baked tortilla cup and spoon the chicken salad on top. Enjoy!