My mother has two favorite meals that she can eat every week and never get tired of : spaghetti dinner and tuna salad sandwich. Mom is a proud creature of comfort food habit. It was easy enough to win her over with a veganized bolognese sauce, so I started making this un-tuna spread too. She loves it on toasted bread with lettuce and tomato. I prefer to surround a huge scoop of the Garbanzo Salad with spiralized watermelon radishes,micro greens and edible flowers. Double bonus: This meal is budget friendly and protein packed with 15g protein per one cup serving.
This recipe is only intended as a very loose guide since the possibilities to personalize this dish are endless. Substitute green apples, jicama or water chestnuts if you don’t care for celery (you know who you are). Choose a chickpea miso and soy-free vegan mayo if you have an aversion to soy. I used a food processor to mash the beans but the job can also be accomplished by using the back of a fork and a little brute force.
Garbanzo -better than tuna- Salad :: Vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: uncook lunch salad sandwich dairy free gluten-free nut-free soy-free vegan vegetarian
Ingredients (2 servings)
- 2 cups cooked garbanzo beans (chickpeas)
- 2 ribs celery,chopped
- 1/4 cup red bell pepper,chopped
- 1/4 cup onion,small diced
- 2 tablespoons parsley,finely chopped
- 2 tablespoons green onions,finely chopped
- 1/2 lemon,juiced
- 2 tablespoons vegan mayo
- 1 tablespoon white or yellow miso (or tahini)
- 2 tablespoons nutritional yeast
- 1 tablespoon dill
- 2 teaspoons celery salt
- salt & pepper
- optional-2 tablespoons sweet pickle relish
- optional-2 teaspoons dulse granules
- equipment: Food processor,bowl,mixing spoon, knife,cutting board
Add garbanzo beans,vegan mayo and miso to food processor.Pulse just until the beans are still chunky.Do not turn it into hummus.Transfer to a mixing bowl and add remaining ingredients.Mix well.Season with salt & pepper to taste.
Serve the garbanzo spread over a bed of lettuce and garnish with colorful vegetables and edible flowers.Or serve on multi-grain bread for a killer sandwich.Try it as a dip or roll it up into a wrap.
Store unused portion in refrigerated an airtight container for up to 2 days.