Well, hello, everyone. How’s your summer going so far? A lot has happened since I last wrote, but I’m not quite ready to elaborate just yet, so I’m going to just share a quick, cool recipe that’s perfect for toting along to the beach or pool!
There are so many delicious chickpea salads out there, but this one happens to be the easiest and tastes most like the tuna salad of my childhood.
Chickpea of the Sea Salad
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1 1/2 cups garbanzo beans, cooked (or 1 can, rinsed & drained)
2 medium celery ribs — chopped, to taste
1/8 cup onion — chopped, to taste
1/4 cup dill pickles — chopped, to taste, or dill relish
2 tablespoons Reduced Fat Veganaise
1 tablespoon low sodium soy sauce
1/2 tablespoon nutritional yeast
1/2 teaspoon kelp granules — to taste
2 cups romaine lettuce — shredded, to taste
Using food processor, pulse chickpeas to desired consistency, or mash with a fork.
Chop onions, pickles & celery, mix in which chickpeas & other ingredients down to lettuce.
Place lettuce and any other desired raw veggies on the center of your favorite bread or wrap, or inside a pita pocket. Top with a scoop of chickpea salad. Enjoy!
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Makes 4 Servings; Nutritional Info Per Serving as calculated by Mastercook: 117 Calories; 2g Fat (13.3% calories from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 300mg Sodium.
1 Weight Watchers SmartPoint (not including bread) as calculated using the online recipe builder.
Have a wonderful day!
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat. At the moment I am also using Weight Watchers to help me reach goal weight.