This salad is so delicious! I've already made it twice in the past week. It stores well in the fridge, and you don't even have to heat it up to eat it. The kids loved it too. Check out all the veggies in it...
2 (15.5 oz) cans garbanzo beans (chickpeas)
1/2 cup vegan mayo (I like Vegenaise)
1 tbsp dijon mayo
2 tbsp lemon juice
2-3 carrots, finely chopped
1 red bell pepper, finely chopped
2 celery stalks, finely chopped
4 green onions, finely chopped
handful of cilantro & parsley, finely chopped
salt & pepper to taste
Add the garbanzo beans to the food processor, and pulse until they are small flaky pieces.
Chop up all your veggies & herbs. I love this picture...eat the rainbow!
If you would like a less crunchy salad, you can put the veggies in the food processor also. I made it like this the second time, and Adrian liked it better. I thought both ways tasted good.
Stir the veggies/herbs into the garbanzo beans.
Add the vegan-mayo, mustard, lemon juice, salt & pepper. Stir to combine.
Serve on bread, or with crackers. Store covered in the refrigerator. Try to resist the urge to eat it straight from the container with a fork or spoon!
I also tried they "crispy tenders" made by Gardein (purchased at Target). They were really tasty! I ate them with some dijon mayo as a snack one day last week. I'm feeling really good eating vegan, and I haven't had the desire to eat meat once. Not missing it at all.