Tuesday, May 27, 2014

Hey, Dill-y Dill-y Chickpea "Tuna"

This chickpea "tuna" salad is one of my favorite quick and simple recipes.  It's so versatile - it can be used for sandwiches, wraps, salads, or as a hearty dip for chips and crackers.

Here are the basic ingredients:

2 cans of garbanzo beans (chickpeas)
1 dollop of Vegenaise (more or less to taste)
1/2 package of fresh baby dill (chopped)
1 tbsp. of apple cider vinegar
2 tsp. of garlic salt (more or less to taste)

To prepare, drain and rinse the chickpeas and place in food processor.

Pulse until roughly chopped.

Add a heaping tablespoon of Vegenaise.

Chop half a package of fresh baby dill, and add to chickpeas (1-2 tbsp. dry dill can be substituted).


Add apple cider vinegar and garlic salt.

Mix until well-blended.

I made myself a sandwich with spinach and sliced grape tomatoes.



Also, feel free to add your favorite tuna additions: onions, walnuts, apples, grapes, whatever you enjoy!

All of these ingredients were purchased at my local Kroger store with the exception of the Vegenaise - it was purchased at a Kroger Marketplace store 35 miles away.  I would still consider that "accessible" since a large jar of mayonnaise will last at least a month or more.  But feel free to substitute your favorite mayo.

I would, however, recommend staying away from major brands.  I am a hater.  Most big names in the food industry spend big bucks trying to prevent the labeling of foods that contain GMOs.  I believe strongly that consumers have a right to be informed, and to use that information to make the choices they believe are best for themselves and their families.  Any company that values its profits over the lives of its customers is a company with which I refuse to do business.

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