Chickpea "Mock Egg" Salad (Dr. Fuhrman inspired)

Chickpea
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chickpea "Mock Egg" Salad (Dr. Fuhrman inspired) calories by ingredient
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Introduction

salad that has the texture, aroma, and general flavor of an egg, chicken, or tuna salad. Vegan, Nutritarian, Salt-free, Oil-free, Sugar-free salad that has the texture, aroma, and general flavor of an egg, chicken, or tuna salad. Vegan, Nutritarian, Salt-free, Oil-free, Sugar-free
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 taste
    1 tsp Kelp Granules or more for taste
    14 oz Tofu, firm
    3 tbsp Champagne or white wine vinegar
    3/4 tsp Dry mustard or Mustard Powder
    2 tbsp Nutritional Yeast Flakes
    3 serving Annie's Naturals Organic Dijon Mustard, 1 tsp
    2 stalk, large (11"-12" long) Celery, diced small
    2 medium Carrots, diced small
    4 stalks of Green Onion, minced
    1/3 cup Bell peppers (Red, Yellow, Orange), diced small
    1 cup Peas, frozen, thawed
    freshly ground pepper to taste

Tips

Blanching the almonds and removing the chickpea skins will aid the end-texture of this meal. It was worth the extra prep time.


Directions

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.

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