This wasn't what I had planned on blogging about tonight, but I just realized November 10 is almost over. I better act quick before I ruin my goal of posting every weekday this month.
My sister Cary is the one who got me started on this Chickpea "Chik'n" Salad. This is the aftermath of the chickpea mashing. It's good to leave some of the chickpeas whole.
3 cups of boiled chickpeas, mashed with a fork
1/2 of a carrot, grated
1/2 of an apple chopped
2 large celery stalks, chopped
3 tbs. walnuts, chopped
1/4 cup Vegenaise
2 tsp. dill
salt to taste
I would have used celery seed if I had any. You could also make this much more "decadent" with additional Vegenaise, but since there are 9 grams of fat per tablespoon...I stuck with 1/4 cup...I could have probably used even less, and it still would have been yummy.
(This recipe amount was enough for my lunch and supper with plenty of leftovers for kids' lunches tomorrow.) Next, I want to try it out using one of Vegan Epicurean's homemade "mayonnaise" recipes like this oil-free one.
Check out all of the amazing vegan bloggers taking part in Vegan MoFo. 2 more days for my $40 CSN giveaway. I'm excited I have another $40 giveaway starting in 2 days, as well(for Vegan Essentials! woohoo!) so check back then.