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Garbanzo Bean Salad
[Vegan]

LN By: Lena Novak

Author Bio

Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started... Read More

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Garbanzo Bean Salad [Vegan]

Dairy Free

Vegan

Garbanzo Salad with Veggies & Cashew Mayo is a wonderful and easy to make substitute for tuna salad. It is a great meal for lunch or dinner that is not only delicious, but also high in protein, antioxidants, and other nutrients.

Ingredients You Need for Garbanzo Bean Salad [Vegan]

For the Garbanzo Salad:

1 can 500ml chickpeas/garbanzo rinsed
1 cup radishes washed and cut into quarters
1 cup Celery stalk washed and cut into smaller pieces
1 red onion cut into quarters
1 cup Italian parsley thick stems removed
1 tbsp Nori sheet cut into small pieces
1/2 cup Cashew Mayo
Black Pepper to taste
Himalayan Pink salt to taste

For the Cashew Mayo:

1/2 cup of raw cashews soaked 6 hours
Juice from 1 lemon
1 teaspoon organic yellow mustard
Himalayan pink salt to taste
1/4 cup Filtered water you can add more if needed
Blend all in a blender until smooth

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How to Prepare Garbanzo Bean Salad [Vegan]

Dice all the veggies in a food processor, by pressing the pulse button. You can do it all at ones or each veggie separately. It depends on the size of your food processor. When ready, transfer the vegies into a bowl.
Mash the chickpeas, by pressing the pulse button, just make sure you do not over do it and the mixture will remain chunky.
Transfer to a bowl and mix with veggies while adding Vegan mayo with salt, and pepper. You may add little bit more lemon juice if you like.

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