Garbonz-NO Tuna Salad

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d1d21f_ccb92bd2033d4cc699682b912715ad11
Oh MY Wow!! Can I just start by saying that I have been exploring vegan foods for the past 2 years and THIS right here is  in my top 3 MOST DELICIOUS VEGAN FINDS, EVER!
It tastes EXACTLY like a Tuna or Egg Salad which is just amazing because eggs were the #1 things I missed most when I went vegan. It’s SUPER easy to make. I dont even think I can call it cooking because I didnt have to actually cook anything. This dish has only 5 ingredients! And BEST OF ALL, it’s good for you –  low cal & high protein! Okay, okay here’s how you do it…

Ingredients:
1 Can of Garbanzo beans (or chickpeas as it’s sometimes called)
1 tablespoon Vegan Mayo
2 Tablespoons Yellow Mustard
4 – 5 Dill Pickles (depending on how much you love pickles)
2 Celery Stalks
To Taste:
Pinch of Onion Powder
Pinch of Garlic Powder
Pinch of Celery Salt
Pinch of Pepper
Pinch of Dill
Recipe:
Chop the celery and dill pickles into a small dice… and throw in a bowl
Open your can of garbanzo beans, drain… and throw in a bowl
Measure out your mustard and vegan mayo… and throw in a bowl
Add your flavorings to taste (feel free to omit all, it will still be delish)… and throw in a bowl
Take a fork or potato masher and mash up the garbanzo beans to your smoothness of choice. I like to keep it a little chunky so dont go too far, this is NOT hummus.
AND THAT’S IT!!
Pictured; On Sprouted grain Ezeikiel bread, toasted. With a few leafs of lettuce and some basil for garnish (but only because I had some basil lying around and didn’t want it to go waste)
I also love to eat this with just the lettuce wraps if I’m watching my carbs… but most of the time I’m just watching my carbs as they go straight into my mouth!!
p.s. Make a little extra, this refridgerates well and I promise you’ll want more tomorrow.

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