Chickpea Salad

I make this at least once a week. It. Is. That. Damn. Good.

When I was a kid I loved tuna. But what I didn’t love was when I’d see little bones in my tuna. Gross. I’m so grateful I found this recipe that’s sans tuna, but has the familiar flavors that I love. Oh!… and it’s packed with protein cause lawd knows vegans need their protein!! 

• 1 can of rinsed garbanzo beans
• 1/4 cup diced red onion
• 1/4 cup of chopped celery
• 2-3 tbsp of Vegan mayo (I like Just Mayo)
• 1-2 tbsp of sweet relish
• Fresh or dried dill to taste
• Black pepper to taste

After rinsing the garbanzo beans, place them in a food processor and pulse just a few times to break them up. Then place in a bowl and add the rest of the ingredients! 

   
    
 

Enjoy this on bread, crackers or use as a dip with carrots and celery!! Would love to hear your variations on this kind of salad!! Happy day😊

Vegan Ceviche

This beautiful array of colors is magic in your mouth!! The first time I made this I literally stood with bowl in hand and ate almost the whole thing with a fork!! And the longer it marinates, the more flavorful. Let’s get to the recipe….

• 1 jar of Hearts of Palm, drained & sliced
• 1/4 cup diced red onion
• 1 diced jalapeño
• 1/4 cup diced tomato (red or yellow)
• 1 handful of chopped cilantro
• 1/4 cup lemon or lime juice
• 1 tbs olive oil
• Salt & Pepper to taste

Mix all of the veggies in a bowl. Whisk together the lemon or lime juice and olive oil and pour over the vegetable mixture. Add salt and pepper to taste.

As stated before, the longer this marinates the more incredible it gets! I suggest refrigerating for an hour before serving, if possible.

Serve with corn tortilla chips or crackers. Great addition to any kind of veggie taco. Or you can just eat it with fork like I do!! Enjoy!!

I’d love to hear from you!! Happy summer!