Classic “Chicken” Salad is a soy-free tempeh salad made with fresh, fermented chickpea tempeh instead of soy.
3 to 4 servings · Soy-free
Why fermented chickpea tempeh
We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.
Ingredients
- 1 lb fresh tempeh, steamed 12 to 15 min and cooled completely
- ⅓ cup Duke’s mayo (or your favorite)
- 2 stalks celery, finely diced
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 to 2 tbsp fresh lemon juice
- salt + white pepper
Instructions
- Steam and cool. Steam tempeh 12 to 15 min. Cool to room temperature at least 20 to 30 min, warm tempeh will break the mayo dressing.
- Chop or crumble. Cut into ½” cubes for a chunky texture, or crumble for a finer, spreadable result.
- Mix. Combine mayo, celery, Dijon, dill, and lemon juice in a bowl. Fold in tempeh. Don’t overmix, you want some texture.
- Season aggressively with salt and white pepper, cold food needs more seasoning than hot.
- Chill. Refrigerate at least 1 hour before serving. Keeps for 3 days covered.
Chef note: If the salad thickens too much after refrigerating, stir in a small squeeze of lemon juice to loosen it back to spreadable consistency.
Make it with
This pairs with Chickpea Tempeh "Chicken" Salad. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve 10-Minute Crispy Tempeh Cubes.
Allergen swaps
Mayo contains eggs → substitute any egg-free mayo brand to eliminate the egg allergen entirely.
Frequently asked questions
Is Classic “Chicken” Salad soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
Do I need to steam the tempeh first?
For this recipe, yes. A short steam softens the chickpea tempeh and opens its texture so it takes on the seasoning. It is worth the extra step.
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