Delighted in by veggie lovers and non-vegetarians, it is likewise significantly more reasonable than fish or chicken plate of mixed greens. A reward for those "in a hurry" is sandwiches with Better Than Tuna chickpea serving of mixed greens can be unrefrigerated without fears about sustenance conceived sicknesses related with unrefrigerated meats. Since it has a more extended timeframe of realistic usability (in the refrigerator), it very well may be accessible for a weeks worth of snacks whenever arranged ahead. In our home, it never endures that long!
This veggie lover fish plate of mixed greens has been a go-to feast choice in the Full of Beans family for a long time. We have observed that it shouldn't be limited to sandwiches! It is great as a garnish for a plate of greens, on a rice cake, or straight out of the compartment with a fork!
- (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 1 shredded carrot
- 2 stalks celery, finely diced
- 1/2 small red onion, finely diced
- Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- optional: extras like mustard, dill, etc
Instructions
- Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
- Add the carrot, celery, onion, salt and pepper and mix well with a fork
- Add mayo to desired texture of creaminess (I find tastes really vary in this regard)
Read more our recipe Balsamic Chicken Avocado Caprese Salad #vegan #recipevegetarian
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