Vegan Chicken Salad

INGREDIENTS:

4 oz light tempeh (Light life is nice here) cubed

½ c red seedless grapes chopped

1 sm. apple chopped

½ c fennel chopped

¼ c red onion chopped

1 T dijon mustard

1 dollop homemade hummus

1 lime squeezed

liquid amino, balsamic vinegar, pepper to taste

arugula

INSTRUCTIONS

Simply chop and mix all ingredients and serve over a bed of arugula or sprouted Ezekiel bread.

COMMENTS

I was inspired by a recipe I discovered when purchasing something similar at Kornerstone Cafe in E. Aurora NY. Their recipe included walnuts, tofu instead of tempeh and a dressing of vegan mayo.