Saturday, February 19, 2011

Tuno Salad


15 ounces chickpeas, drained and rinsed

2 whole celery stalks

2 tbsp relish

1 clove of garlic, peeled

1/2 of a medium onion

2 tsp nutritional yeast

1 tbsp low sodium soy sauce

2 tbsp vegan mayo


Pulse onion, garlic and celery in your food
processor a few times. Add drained chick peas
and pulse until coarsely ground. Add relish,
nooch, soy sauce and mayo, pulse until combined.
refrigerate for an hour or two to blend

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