Chickpea "Mock Egg" Salad (Dr. Fuhrman inspired)
- Number of Servings: 6
Ingredients
3 cup Chickpeas (garbanzo beans) 1 cup, whole blanched almonds 3 fl oz (6 tbsp) Lemon Juice, or more for taste1 tsp Kelp Granules or more for taste14 oz Tofu, firm 3 tbsp Champagne or white wine vinegar 3/4 tsp Dry mustard or Mustard Powder2 tbsp Nutritional Yeast Flakes 3 serving Annie's Naturals Organic Dijon Mustard, 1 tsp 2 stalk, large (11"-12" long) Celery, diced small2 medium Carrots, diced small4 stalks of Green Onion, minced1/3 cup Bell peppers (Red, Yellow, Orange), diced small1 cup Peas, frozen, thawedfreshly ground pepper to taste
Rough chop almonds in a food processor and then add the chickpeas. Pulse until they are consistently coarsely chopped. Add the lemon juice and kelp granules into the mix and pulse a few more times. Transfer to a large mixing bowl and set aside.
Put the tofu, vinegar, mustard, nutritional yeast, and Dijon mustard in a high-speed blender and blend until completely smooth. Add this to the almond/chickpea mixture. Add the celery, carrots, bell peppers, green onions, and peas to the mixture. Toss and mix well.
Cover and refrigerate for at least 1 hour to let the flavors meld before serving.
Serving Ideas: I served over romaine lettuce topped with diced red onion, some homemade pickle relish, chopped fresh herbs (mint, dill, basil, chives work well here) and some mango vinegar. Fig vinegar was also tasty has a topping. You can also stuff whole romaine leaves with this mixture and eat it "taco style".
Serving Size: about 6-7 1-cup servings depending on vegetable sizes
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHY_MANDY.
Put the tofu, vinegar, mustard, nutritional yeast, and Dijon mustard in a high-speed blender and blend until completely smooth. Add this to the almond/chickpea mixture. Add the celery, carrots, bell peppers, green onions, and peas to the mixture. Toss and mix well.
Cover and refrigerate for at least 1 hour to let the flavors meld before serving.
Serving Ideas: I served over romaine lettuce topped with diced red onion, some homemade pickle relish, chopped fresh herbs (mint, dill, basil, chives work well here) and some mango vinegar. Fig vinegar was also tasty has a topping. You can also stuff whole romaine leaves with this mixture and eat it "taco style".
Serving Size: about 6-7 1-cup servings depending on vegetable sizes
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHY_MANDY.
Nutritional Info Amount Per Serving
- Calories: 371.2
- Total Fat: 15.7 g
- Cholesterol: 0.0 mg
- Sodium: 502.2 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 11.6 g
- Protein: 18.2 g
Member Reviews