For the "Chicken"
To prepare the jackfruit, drain the brine and thinly slice each triangle lengthways and pop the pieces in a large bowl. Add the chickpeas, nutritional yeast, soy sauce and sugar and stir well to combine.
Heat the oil in a large pan over medium heat. When the pan is hot add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resembled shredded chicken. Remove from the heat to cool.
For the Dressing
To a large bowl add the French shallot, capers, yoghurt, mayonnaise, vinegar, parsley, and celery. Stir to combine well
Add the cooled jackfruit/chickpea mixture and mix well to combine before seasoning with salt and pepper.
Jackfruit: Canned young jackfruit is the perfect meat substitute here. You are going to need the canned variety in brine, not fresh jackfruit - it can be found in Asian grocers and many traditional supermarket chains.
Chickpeas: While I love chickpeas in this salad, you could swap them out for white beans. I always add beans for the protein and texture.
Celery, shallots and parsley: Don't skip these! These 3 ingredients kind of trick the tongue in to believing you really are eating a chicken salad. Trust me.
How long will this salad keep?
Stored in the fridge in a sealed container, the salad will last up to 4 days. Any longer and things get a big juicy and separated.
Calories: 363kcal | Carbohydrates: 42g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 754mg | Potassium: 308mg | Fiber: 5g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg
I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!