As soon as the temperatures get warmer outside, this is a staple sandwich topping in the fridge. While depending on your preference you can certainly like whatever type of vegan mayo you enjoy, I'm including 1 quick and easy lower fat version with the recipe. Depending on what type of herbs are in season, go with whatever you fancy (wild garlic, parsley, dill, majoran, basil, etc.). The salad keeps well in the fridge for at least a week when sealed properly.
Ingredients
1 can of chickpeas, rinsed or 2 cups of cooked chickpeas
1/4 cup of pickle juice
1 tbsp of mustard of your preference
1 finely chopped pickle
1 stalk of celery finely chopped
1/2 cup of mayo
Salt and cracked pepper to taste (you can also use seasoning salt of your choice: cajun, garlic, lemon pepper, etc.)
Optional: add some dashes of hot sauce to your comfort level
pickle slices
Optional: sprouts, sliced tomato, sliced bell pepper, herbs of your choice, lettuce of choice, avocado if going for extra luxurious
Super Optional: sprinkle of black salt (if you are going for a more""eggie" salad)
Mayo
1 package of nori mu extra firm tofu (the one in the tetrapack)
1 tbsp mustard
pinch of salt
Optional: 1 tsp of sweetener of your choice
juice of 1/2 lemon, zest optional, or wine vinegar of your choice
Method
In a blender cup or suing an immersion blender, blend together all the ingredients for the mayo. Try to break up the tofu a little bit to help it along. Taste and season to your palates liking, then store in a jar in the fridge.
In a bowl, mash up some chickpeas to the consistency of your liking
add all other ingredients (through pickle slices) and mix together
You can either use it right away and toast up your favorite bread (I love using homemade whole grain sourdough), lay down any other veggies first, then top with the salad mixture and add whatever type of herbs if using.
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