This is one of my favorite lunch salads! I typically munch this during the summer but it’s also great in the fall, winter and spring! Like most of my week-day lunches I make a large batch of this on Sunday and then eat it all week long. My husband can’t stand to eat the same lunch all week; me on the other hand- I certainly don’t mind!
This recipe has been served and devoured during several Goldie outings. I recently made this for a snack when Uncle Steve and my Momma stayed over at my new house (thanks guys, it was so much fun to have you here!). We ate it several ways: wrapped in cabbage leaves, on top of cucumbers and zucchini, and on crackers. It was great and raved about every which way. My mom asked me to post this recipe. Mom this one is for you! XOXO
Makes 4-5 3/4 cup serving
2 Cups of Garbonzo Beans (I cook my own in a crock-pot because they get nice and creamy but you can use canned too).
2 medium Organic Carrots-shredded or chopped fine (I like to go heavy on the veggies, you may want to start with one)
2 stalks Organic Celery-chopped fine
1/2 medium Onion-you guessed it-chopped fine
3 Tbsp whole grain mustard
2 Tbsp Veganise (found in the natural foods section) mayonnaise would probably be fine too
2-3 Tbsp Bragg’s Aminos (a must! Found in the natural foods section and is similar to soy sauce)
Sea Salt and Pepper to taste
Cabbage or lettuce leaves (for wraps) or zucchini and cucumber slices for crackers.
Mash Garbanzos with a fork, add all of the ingredients and mix. DONE! Fell free to add more or less of all of the veggies and condiments. I make this different every time- in addition to the basics you can put any veggie that would go good in a tuna salad. FYI- I tend to go heavy on the veggies because it bulks it up and helps my tummy feel full. Have I ever mentioned that I LOVE to feel full?