By: Adapted from www.thekitchn.com by way of The Kripalu Cookbook
This delicious salad is a dead ringer for tuna salad, but has no tuna (or other animal products) in sight! Spread on hearty, toasted bread with crisp romaine leaves for a yummy sandwich, or place a dollop on a green salad. This is also a nice dip for crackers or vegetable spears. I hope you like it as much as I do!
Time: Preparation 15 mins
Serving: 3 Servings
Ingredients
- 15 oz chickpeas
- 0.25 c Vegenaise
- 1 T whole grain mustard
- 1.5 T umeboshi vinegar
- 2 t celery seeds
- 0.25 c celery
- 2 scallions
- black pepper
- pn cayenne
Preparation
Place the chickpeas in the bowl of a food processor and pulse until roughly chopped. Add the Vegenaise, mustard, umeboshi vinegar, celery seeds, chopped celery, scallions, cayenne and pepper. Pulse to incorporate, scraping down the sides of the food processor if necessary.
Enjoy!
