The Daily Dish: Chickpea of the Sea Salad


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

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.

Labor Day Weekend


Happy Labor Day weekend to those who celebrate the holiday! It’s the unofficial end of the summer, though here in Florida we don’t really experience the seasons the same as our northern friends. Still, this long weekend is a great excuse to kick back, relax and enjoy the last days of summer.  I hope you’re able to take some time off and spend the day with your family, friends, fur-kids, or just enjoying some long overdue alone time. I’ve actually been doing a combination of the above and it’s been lovely so far.

We’ll be relaxing at home today but plan to attend a barbecue at our local Elks lodge tomorrow. The hot dogs and (in my case, veggie) burgers will be provided but the guests will be adding the side dishes. I thought long and hard about what to make, wanted to ensure that my dish would be vegan, of course, but also appeal to the omnivores. I finally decided on a tried & true family recipe, one I’ve been toting along to pot lucks, baby showers and other events for many years. (I actually won a Virtual Vegan Potluck with this dish a few years ago!) I am re-posting from my other blog, hope you try and enjoy this salad as much as we do.

Note: this is one of those occasions where I do allow some oil into my menu, though it’s still a fairly nominal amount.

Triple Bean & Artichoke Salad prep

Triple Bean & Artichoke Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 1/2 cups cooked Great Northern Beans — or 1 15-oz can, rinsed and drained
  • 1 1/2 cups cooked chickpeas — or 1 15-oz can, rinsed and drained
  • 1 1/2 cups cooked black-eyed peas — or 1 15-oz can, rinsed and drained
  • 18 ounces marinated artichoke hearts, quartered
  • 4 scallions, chopped
  • 2 large tomatoes, diced
  • 3 cloves garlic, minced (3 to 4)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried oregano
  • Salt and freshly ground pepper, to taste


Combine all ingredients in a large mixing bowl; blend thoroughly.

Chill for at least an hour to allow flavors to mingle.

Triple Bean & Artichoke Salad

Hope you have a wonderful day, however you choose to spend it.