Vegan “Tuna” Salad
2 15 ounce cans garbanzo beans, drained & rinsed (i get the no salt cans)
3 celery ribs, diced
2 scallions, tops & bottoms, diced
3 tbsp dried cranberries optional (i get the no oil, unsweetened version)
For the dressing:
½ cup H2O
½ cup plain cashews (sub 3 tbsp tahini)
2 Tbsp lemon juice
2 Tbsp spicy brown or dijon mustard
1 tsp garlic powder or ½ medium garlic clove (but seriously just adjust this based on your desire for garlic)
½ tpsp maple syrup or agave nectar
½ tsp paprika
Salt & Ground pepper to taste
1 tbsp apple cider vinegar (or other vinegar on hand)
1. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic powder, paprika, salt, pepper and maple syrup) into a blender, and set aside for at least 10 minutes (so the cashews can soften).
2. Place the chickpeas in a mixing bowl and mash with a fork, leaving some of the beans whole. Add the celery, scallions, & cranberries (if using). Mix.
3. Blend the dressing ingredients until smooth. Stir the dressing into the salad. Add salt & pepper and mix it all up! Taste and adjust seasonings as needed.
4. Scoop salad mix onto your favorite bread or scoop on top of a bed of lettuce for a delicious healthy meal. Mixture will keep covered in refrigerator for 4-5 days.
I ate mine on a salad with red peppers, spinach & crunchy soy nuts :)
Enjoy! Please share this with a friend if you think they'd like to eat it, make it - or both!
Thank you & Jobless,