My partner sent me this recipe, which is a vegan substitute for tuna salad. I tweaked it a bit to suit my tastes, but it's really good, and made a nice change from my usual lunch fare:
Ingredients:
15 oz. can low sodium chickpeas, drained, rinsed and diced
4 tablespoons of mayo (I used a vegan version)
1 stalk of celery, chopped
2 green onions, chopped (or use two to three tablespoons of chopped onion)
1/2 teaspoon of paprika
1/4 teaspoon celery salt (optional)
Salt and pepper to taste (I didn't use any)
Mix everything together and pile on your favorite sandwich bread. Really delicious on multigrain. Refrigerate any leftovers.
1 comment:
I found a recipe several years ago for a chickpea and chicken soup. I followed the recipe exactly and ended up with a gray slime. It was disgusting. And I'm a great cook. I don't think I've had a chickpea since...
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