Please don’t misunderstand me. I don’t miss meat or crave what I used to eat back when. What I do love is a great salad, especially one that requires absolutely zero cooking and relatively no prep from counter to tabletop. And, after preparing this dish and pretty much inhaling it for its yumminess, I came to the conclusion it tastes absolutely nothing like tuna salad, but it sure is tasty and I’ll make it again.
The good news is this is a flexible base recipe. Barb over at That Was Vegan has put together another super easy and tasty one-stop meal. I chose to leave out the bell pepper, but I did add a seeded and chopped tomato. I also think some chopped celery would taste delicious in it, as well, providing a bit of crunch.
Serving options are many, as well. I went ultra simple and served mine on crackers, but you could wrap these up in tortillas with some lettuce, or scoop out a tomato and stuff it full of this salad for a beautiful presentation. Equally tasty would be serving it on a bed of lettuce with an artisan bread on the side. Let me know what you like about it and how you interpret the recipe.
- Chickpeas - 32oz, drained & rinsed
- Vegenaise - 6T
- Sweet Relish - 1/3 cup
- Sweet Onion - 1/3 cup, diced
- Sweet or Bell Pepper - 1/4 cup, chopped
- Old Bay Seasoning - 3/4 tsp
- Garlic Powder - 1/4 tsp
- Sea Salt - 1/4 tsp
- Black Pepper - pinch