Wednesday, August 22, 2012

Vegan Deli Salad

I am always looking for healthy new recipes to liven up lunch time.  So to get some new ideas, I was cruising through the Diet, Dessert & Dogs website.  Ricki has such amazing, creative recipes that all sound scrumptious.  I found her chickpea-based mock tuna salad and was very excited to try it.  I love chickpeas, I love tuna, so no matter what, I knew I'd like it.

I did intend to follow the recipe, but then altered it based on what I had in the house, and to taste.  This salad doesn't taste anything like tuna, but it is really yummy.  I used finely minced cabbage instead of celery because we didn't have any, and I don't really love celery.  The cabbage lightens it up and adds some nice crunch.  If you still want this to be tangy, but don't want it to be too lemony, sub 2 tbls cider vinegar for the lemon juice.

1 can chickpeas, drained, rinsed and mashed
4 tbls low-fat vegan mayo or other mayo-type dressing (or Greek yogurt)
1 cup finely grated/minced green cabbage
Juice of 1/2 lemon
2 tbls nutritional yeast
1 tsp tamari
2 tbls arame dried seaweed (optional)
2 tbls pickle relish
2 green onions, thinly sliced

Mix all ingredients together in a medium bowl.  Serve with crackers or spread on a bagel, bread or wrap...or just shovel into your mouth!

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