Chickpea of the sea
Introducing our plant-based version of "chicken of the sea". This recipe is a great substitute for chicken or tuna salad. Enjoy!
Chickpea of the Sea Salad (4 servings)
Ingredients:
Chickpeas 1 each 15 oz. can
Aquafaba Mayo 1/4 cup
Pickle Relish 2 Tablespoon
Celery One stalk, finely diced
Green Onions 2 each, finely chopped
Lemon Juice 1 Tablespoon
Salt and Pepper 1/8 tsp each
Baguette Slices 4 each, cut on an angle 3/4 inch thick, lightly toasted if desired
Baby Arugula 2 cups
Roma Tomatoes 2 each, sliced thin
Prep:
In a medium bowl, add the chickpeas (garbanzo beans) and mash with a potato masher or fork. Add the aquafaba mayo or a vegan mayo, pickle relish, celery, lemon juice, and season with salt and pepper. Lightly toast the baguette slices if desired, add the chickpea salad on the baguettes, top with arugula and sliced tomatoes to complete the sandwich.
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Chickpea of the sea
Chickpea of the sea
Introducing our plant-based version of "chicken of the sea". This recipe is a great substitute for chicken or tuna salad. Enjoy! Chickpea of the Sea Salad (4 servings) Ingredients: Chickpeas 1 each 15 oz. can Aquafaba Mayo 1/4 cup Pickle Relish 2 Tablespoon Celery One stalk, finely diced Green Onions 2 each, finely chopped Lemon Juice 1 Tablespoon Salt and Pepper 1/8 tsp each Baguette Slices 4 each, cut on an angle 3/4 inch thick, lightly toasted if desired Baby Arugula 2 cups Roma Tomatoes 2 each, sliced thin Prep: In a medium bowl, add the chickpeas (garbanzo beans) and mash with a potato masher or fork. Add the aquafaba mayo or a vegan mayo, pickle relish, celery, lemon juice, and season with salt and pepper. Lightly toast the baguette slices if desired, add the chickpea salad on the baguettes, top with arugula and sliced tomatoes to complete the sandwich.
http://socialpresskit.com/facebook/178-7851