My toddler has been a picky eater lately… she’s obsessed with cereal and that’s all she wants to eat! I decided to try a new sandwich option for her so I made this, I’ve been wanting to try it for awhile now. This recipe calls for Black Salt and in case you’ve never heard of it… it tastes just like eggs and it’s great in tofu scramble, sandwich type recipes.
This recipe is from… can you guess?? Yep! Melomeals!
My hubby loves this salad mix on sandwiches and in collard wraps, I like it on mixed greens topped with avocado and pepper. Our toddler loves it on a sandwich or just by itself.
2 c cooked and drained chickpeas – you could use 1 can of chickpeas too
½ c celery
2 c shredded carrots (I always have them on hand!)
¼ c onion, minced
2 T mustard
½ tsp black salt (this MAKES the salad!!)
2 T relish
½ cup Vegenaise
2 tsp marjoram
½ tsp chipotle
2 T nutritional yeast
½ tsp lemon pepper
Pinch garlic powder
Salt/Pepper to taste
Mash the chickpeas a bit with a fork, add the rest of the ingredients and mix well. Let salad sit for an hour ( or even better, overnight ) before serving
Here’s Melody’s Curried Chickpea Variation :
Remove relish, marjoram and chipotle
Add ½ c raisins, 1 T curry powder, ½ c cilantro and ½ c toasted sunflower seeds and 1 T apple cider vinegar
- Oil-Free Roasted Red Pepper Hummus (AND Plant-Based RD info for you!) (kidtestedfirefighterapproved.com)