Low Fat Vegan No Oil Forks Over Knives "Modified" Chickpea No Tuna Salad
Like I said in the video I like making this in the morning and putting it in an air tight container in the fridge to let all the herbs and spices marinate a little bit. I have made it with out doing the marinating and it tastes as good. FYI. I have made changes to the original Forks Over Knives recipe so hopefully you try both and decide which you like the best. Chickpeas: I buy them from the bulk bins and my local supermarket, soak them over night in just water. Next morning rinse add them to a large pot cover with cold water and boil for about 20-30 min. Taste to make sure they are tender. Drain rinse and let cool. I then put them in a plastic zip lock bag and store them in my freezer. When I need chickpeas I just take as much as I need put in a little warm water and they are ready. EASY! Ingredients: 4 C chickpeas / garbanzo beans 1 onion chopped fine 4 cellery stick chopped fine 2 C pickles chopped fine (I use Bubbies brand) 1 lemons juice 2 t smoked sweet paprika (any paprika will work) 1/8 t Mrs. Dash Original Seasoning Salt Free pepper 2 heaping T of Dijon Mustard 1 T Tahini 3 T Maple Syrup 3-4 T water Mix, Mix, Mix Here is the original recipe from the Forks Over Knives website: https://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/#gs.hidp2f