We’re pretty excited about our new cookbook (if you couldn’t tell by the recent posts). This chickpea salad is close to tuna salad in its texture and taste. There is no oil, salt or mayonnaise, but it sure tastes like there is!
- 3 cups cooked chickpeas
- 1 cup raw almonds, blanched
- 2 tablespoons lemon juice
- 1 teaspoon kelp granules
- 1 package firm silken tofu
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon chopped mustard seeds
- 2 tablespoons nutritional yeast
- 3 teaspoons Dijon mustard
- 2 medium celery stalks, diced
- 4 green onions, minced
- 1/3 cup bell pepper, minced
- 3/4 cup frozen peas, thawed
- Freshly ground pepper to taste
In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the lemon juice and kelp and pulse more. Transfer to a large mixing bowl. Place the tofu, vinegar, dry mustard, yeast and mustard in a blender and blend until smooth. Add to the mixing bowl along with the other ingredients. Mix thoroughly. Cover and refrigerate for 30 minutes to let the flavors mingle.
This makes five servings at 358 calories per serving along with a whopping 19 grams of protein! We spread it on bread for lunch. For dinner tonight we made romaine and bok choy tacos with this as the filling. We still have more leftover. It’s a great meal. We highly recommend this recipe and the “Eat to Live Cookbook,” by Dr. Joel Fuhrman.