Back in my pre-vegan days, I was a tuna salad junkie. I made a really good tasting one with enhancements to my recipe (like the shredded carrots and spicy mustard) offered by my mother-in-law who makes the best tuna salad I ever tasted. Well, until now. Mine is now the best because it’s a cruelty free version of what she makes. Using chickpeas instead of tuna makes this a lower-sodium and mercury-free option while still retaining all of that great protein you expect from a “tuna” salad. Prep Time: 5 minutes or less Ingredients: 15 oz can of chickpeas, rinsed and drained 2 green onions (finely chopped) 1 celery stalk (finely chopped) 1 medium carrot (shredded) 1 1/2 tsp spicy mustard 1 1/2 tsp sweet pickle relish 1/4 cup vegan mayonnaise 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Sea salt, to taste Ground black pepper, to taste
June 18, 2014
