Husband-Tested in Alice's Kitchen
Makes 3-4 servings
Usually I eat dinner leftovers for lunch, but it's quite nice to have something I've made especially for the mid-day meal. This salad hits the spot for me. Sweet Potato Soul is an excellent source for vegan recipes.
1 (14 oz.) can salt free chickpeas, drained and rinsed
1 stalk celery, chopped
2 Tablespoons minced scallions OR red onion OR shallot
1 carrot, shredded (optional)
1/4 cup vegan mayo OR 1/4 cup + 2 Tablespoons mashed avocado
1 Tablespoon dijon mustard OR whole grain mustard
1 1/2 Tablespoons ume plum vinegar (Red wine vinegar is a good substitute.)
2 teaspoons celery seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper OR red pepper flakes
1/2 teaspoon dulce flakes (optional)
Using a fork or potato masher, mash up the chickpeas in a large bowl, leaving some whole or in small bits for texture. Add the celery, scallions, and carrots. Mix well.
In a small bowl, whisk together the remaining ingredients. Add the mayo mixture to the chickpea mixture and stir until well combined.
Serve on some whole grain bread or toast with tomato and lettuces or serve on top of some greens along with some whole fruit for a wholesome meal.
Nutritional Info: (1 of 4 servings) 134 calories; 5.2 g fat (0.2 sat. fat); 0 mg cholesterol; 1357 mg sodium; 17.2 g carbohydrates; 3.7 g fiber; 1.3 g sugars; 5 g protein; 54 mg calcium; 3 mg iron; 196 mg potassium
No comments:
Post a Comment