We are often asked what percentage we have for lunch. portable and smooth meals, such as a classic tuna salad sandwich, are crucial for parents who turn to high school or day to day work. This chickpea vegan tuna salad is a smooth, grateful and delicious vegan occasion for the usual non-vegan sandwich fillets.
Enjoying the use of vegans and non-vegans is also much cheaper than tuna or chicken salad. an advantage for those "on the go" are sandwiches with better than tuna chickpea salad, they can be uncooked without fear of roughly-born birth defects associated with uncooked meat. since it has an extended shelf existence (in the fridge), it could be available for a week's worth of lunch if pre-organized. It doesn't take that long in our house!
This vegan tuna salad has been an alternative meal in the Beans family kit for some time now. we found that there is no need to refrain from a sandwich! this is by far the first gear as an addition to a plate of greens, on a rice cake or straight out of the box with a fork!
ingredients
- (2) 15 oz canned chickpeas, washed and drained (or 3 cups cooked chickpeas)
- 1 shredded carrot
- 2 celery stalks, finely diced
- 1/2 small red onion, finely diced
- Only Mayo or alternative vegan mayonnaise, about 1/4 cup
- 1/2 teaspoon salt
- 1/4 tablespoon ground black pepper
- optional: accessories like mustard, dill, etc.
instructions
- Crush the chickpeas in a medium sized bowl. I like to leave a few pieces of peas in the porridge.
- Add carrots, celery, onion, salt and pepper and mix well with a fork
- Add the mayonnaise to the creamy texture you want (I think the flavors are really different in this regard)
- The whole recipe in https://www.fullofbeans.us/vegan-tuna-salad/
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