For years my dad has been crowned the king of Tuna salad. Well, when I quit eating fish and found out my son was severely allergic, that went out the window. No more tuna for us. We then started eating chicken salad which was just as good but then…about 3 weeks ago, I gave up meat! Cold turkey!
Omg, this has been quite the journey! Not because I miss meat, but mainly because I’m no chef and to transition to veganism you have to be a real life chef, or be rich enough to hire a vegan chef. ((insert laughy face))
Well, yesterday I saw a few different recipes for vegan lunches and went and made the best effin’ chickpea salad ever! It seriously reminds me of a chicken/tuna salad.
1 can of organic garbanzo beans. (I’d prefer cooking them myself but this is the quick recipe)
1/3 red onion
1/3 stick of celery (more or less per your tastebuds)
Put these three ingredients in a chopper (I used the ninja) and pulse until they are chopped. (not creamy)
1/2 cup vegan mayo
1/3 cup vegan sweet relish
spinkle salt, pepper, onion salt
of course adjust any of these ingredients to your liking and enjoy! ❤
We enjoyed with Ritz crackers which are not made with animal or animal bi-products.