This is a wonderfully simple mock 'tuna' salad that can be served many ways. Great alone...or serve on whole grain/artisan bread, bed of leafy greens or simply with crackers. You could even cut some bell pepper strips or cucumber slices and serve with that. Pairs well with fresh fruit too! It's healthy, delicious and sustainable. I have really been enjoying trying all these different foods and sharing them here in hopes to inspire others who are looking to make changes, or who already have and are looking for new inspiration. I find it's not difficult eating a plant based diet, in fact...it's a joy! I hope you like this version as much as I did.
1 can chickpeas (garbanzo beans) (15 oz)
juice of 1/2 lemon + some zest if you like
3 or 4 tablespoons hummus (or vegenaise)
3 celery stalks, chopped
1/2 small onion, chopped
1/2 teaspoon garlic powder
himalayan salt & cracked pepper to taste
dash of cayenne, optional
whole grain or artisan bread, to serve
leafy greens, to serve
Other optional ingredients for chickpea salad:
crushed nori sheets or dulce
1-2 tablespoons nutritional yeast
1 tablespoon whole grain mustard
1/2 teaspoon or so curry powder
1/2 teaspoon cumin and/or coriander
1 tablespoon chia seeds for some omega 3 & 6
Drain and rinse beans, place in medium size bowl and mash with fork or potato masher until desired consistency, I like mine chunky as you can see. Add rest of ingredients and mix well adding any extra ingredients to your liking. Or you could use a food processor starting with the beans, pulse a few times...add remaining ingredients pulsing again a few times until desired consistency. Chill in fridge or eat at room temp. Serve on whole grain or artisan bread along with some leafy greens of choice. Or serve with some sliced fresh veggies. Serves three generously. Store any leftovers in an airtight container in fridge for a week or so.
Crunchy and flavorful...Enjoy!