I struggle to get beans into my daily rotation. It’s a shame because they are such a wonderful balance of protein and carbs, and pack a mean dose of plant fiber.
They are also a great source of folate, which is not abundant in many foods, along with iron, zinc, and polyphenols, which are well known for fighting free radicals and keeping aging, inflammation, and cancers at bay.
With all these amazing benefits, and the fact that I truly enjoy their texture and taste, you’d think that I would be serving myself up a big ol’ bowl of beans every day. It just doesn’t happen for some reason.
Enter my BFF Shani. We were in Chelan at the beginning of the summer and each couple chose a meal they would be making for everyone. Shani chose Saturday lunch, and as she is vegan, I was very interested to see what she would be making this house of meat and dairy eaters. She made a vegan tunafish salad, sans tuna, and it was delicious.
I didn’t ever get the recipe from her, but I knew the general ingredients that were in it so I came home and immediately tried recreating it. I think I nailed it. I continued to eat it for a couple of weeks and then decided I should probably turn it into a recipe.
Aside from the health benefits of the chickpeas, this recipe also has fiber rich and hydrating celery, raw onions which are a great prebiotic, and a splash of dulse flakes, a super nutrient dense sea veggie that has lot’s of calcium, magnesium, and supports thyroid function. It is optional, but this recipe is perfect for it as there are so many great flavors, the fishy taste of dulse is hidden really well.
This recipe is perfect for a cold lunch option. Just pair it with some large lettuce leaves like romaine or chard for a lettuce wrap, enjoy it on some sprouted bread as a sandwich, or, my favorite, alongside real food crackers. Also a wonderful option to pack in a kid’s lunchbox!
Oh, and it takes about 5 minutes to make. Doesn’t get much faster than that!
Makes 3-4 cups
Meal Prepping Tip
This recipe is ideal for meal prepping because it’s as good on day 4 as freshly made! Make at the beginning of the week and keep in a glass jar to pick from throughout the week, or portion in small containers and bring to work or school.
Can make vegan by using vegan mayonnaise and pure maple syrup instead of honey.
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