This 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.

Garbanzo Salad [Vegan]

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Serves

6

Ingredients

For the Garbanzo Salad:

  • 1 can 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 tablespoon 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)

Preparation

For the Mayo:

  1. Blend all in a blender until smooth

For the Garbanzo Salad: 

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


About The Author

Lena Novak

See My Recipes

I am a vegan food blogger, recipe creator, food stylist, and photographer. My awakening through yoga and meditation guided my understanding of the importance of a vegan lifestyle for the mind, body, and soul and how it interrelates to non‑human animals we share the world with. I created my blog, Lena’s Vegan Living in 2011.

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