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, they make great scoopers. 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.
I never tire of the simples. My kind of wonderful!
'Chickpea of the Sea' Salad Sandwich
1 can chickpeas (garbanzo beans) (15 oz)
juice of 1/2 lemon + some zest if you like
3 or 4 tablespoons hummus or white bean hummus (vegenaise is great too)*
1/2 cup celery (about 2 small stalks), chopped
1/2 cup red onion (about 1/2 small), chopped
1/2 teaspoon garlic powder
himalayan salt & cracked pepper to taste
dash of cayenne, optional
6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve
Other optional ingredients:
crushed nori sheets or dulce
1 tablespoon chia seeds or hemp hearts 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 a little chunky. 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 bread of choice along with some leafy greens. Or serve with some sliced fresh veggies. Serves three generously. Store any leftovers in an airtight container in fridge for a week or so.
*If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice binder. And if using the hummus recipe link in the ingredient list, omit the cumin.
Also, try using boston, bibb or romaine lettuce like a wrap instead of using bread for a gluten free and oh so fresh meal!
Crunchy and flavorful...Enjoy!
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, they make great scoopers. 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.
I never tire of the simples. My kind of wonderful!
'Chickpea of the Sea' Salad Sandwich
1 can chickpeas (garbanzo beans) (15 oz)
juice of 1/2 lemon + some zest if you like
3 or 4 tablespoons hummus or white bean hummus (vegenaise is great too)*
1/2 cup celery (about 2 small stalks), chopped
1/2 cup red onion (about 1/2 small), chopped
1/2 teaspoon garlic powder
himalayan salt & cracked pepper to taste
dash of cayenne, optional
6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve
Other optional ingredients:
crushed nori sheets or dulce
1 tablespoon chia seeds or hemp hearts 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 a little chunky. 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 bread of choice along with some leafy greens. Or serve with some sliced fresh veggies. Serves three generously. Store any leftovers in an airtight container in fridge for a week or so.
*If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice binder. And if using the hummus recipe link in the ingredient list, omit the cumin.
Also, try using boston, bibb or romaine lettuce like a wrap instead of using bread for a gluten free and oh so fresh meal!
Crunchy and flavorful...Enjoy!
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