I’ve tried every type of mock-salads, but this is one of my new favorites.It’s delicious in a wrap, on top of salad greens, or with crackers. Plus, Garbanzo beans (chickpeas) contain folate, fiber, protein, copper and iron.
“Better than Tuna Salad”
from ‘The Vegan Table’ cookbook
2 cans chickpeas, drained and rinsed
1/2 cup egg-less mayonnaise
1 medium pepper (I used green) finely chopped
2 carrots, peeled and finely chopped
2 tablespoons fresh parsley, finely chopped
1 cup walnuts, chopped
1 tablespoon Dijon mustard
Grind chickpeas in a food processor or blender into small, flaky pieces. In a large bowl, combine the remaining ingredients and mix well. Add chickpeas and season with salt and pepper, to taste.
Per serving: 384 calories, 6 g fat, 20 g protein, 19 gram dietary fiber
Serve however you would tuna, chicken, or egg salad. I placed mine on a sprouted wheat wrap with arugula. Perfect for lunch to keep you energized throughout the day!