I used to love chicken and tuna salad sandwiches, but I’ve have had to do without since I happily gave up animal foods years ago. Sure, there are plenty of faux-chicken and even tuna products out there but they are not what I’d call healthy since they are highly processed and contain oil. Well, thanks to Lindsey Nixon, The Happy Herbivore, I got the idea for this tasty sandwich filling. Her recipe is for tuna, but I’ve made a few changes to make mine more like a chicken-salad. Both of them use….wait for it…..smashed garbanzo beans!! Weird, right? I thought so too, but seriously people, it’s good! And since the mayo is fat free, it truly is a guilt-free, healthy treat! Try it and let me know what you think!
- 1 can garbanzo beans rinsed and drained
- 1 whole celery stalk chopped
- 2 TBS onion finely chopped
- 2 TBS dill relish or chopped pickles
- 2-3 TBS fat-free vegan may such as Nayonaise
- 1 handful grapes cut into quarters
- 1 TBS tamari or other low-sodium soy sauce
- 2 tsp nutritional yeast
- 1/2 tsp curry powder
- juice from 1/4-1/2 small lemon
- salt and pepper to taste
Servings: Approx. 3 sandwiches
- Mash garbanzo beans in a medium-sized bowl with a fork, or pulse several times in a food processor.
- Combine all ingredients and stir until well combined. Tastes best a few hours later as flavors build.
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