This is one of my favorite things to have for lunch. I eat it on toast, rice cakes, and crackers. If you love tuna salad you will really like this dish. This recipe will yield 2-3 servings.
- 15 oz can of chickpeas, drained (or 1.5 cups if you make your own)
- 4 stalks of celery
- 1/4 cup diced red onion or green onion
- 3 Tbsp dill pickle relish
- 1 tsp onion flakes (or 1/2 tsp onion powder)
- 2 Tbsp Nutritional Yeast
- 1 Tbsp tamari
- 2-3 Tbsp vegan mayo
- 2 tsp mustard of choice
- 1 tsp kelp granules
- 2 tsp sesame seeds
- Salt & pepper to taste
Mash the chickpeas with a potato masher or fork (alternatively, you can pulse them in the food processor being careful not to puree-I prefer this method). Add all the other ingredients and mix well. Taste, adding more of what you like (mayo/mustard/salt/pepper/kelp/etc). Eat with something crunchy!
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