When Cat was young, her two favorite meals were Mac n' Cheese and Tuna Salad. Needless to say, veganism saved her from being doomed to eat the same way most American kids eat now days.
While this salad is not tasting of fish in every bite, it is quite delicious and actually better for you than the mercury-filled, over fished 'chicken' of the sea. And while Mikel did not touch tuna with a ten-foot pole, this sandwich he likes, too.
Using chickpeas is great because this legume hold its shape and has a firm texture. I cooked my beans so they can be mashed better, but using canned is fine, too. The texture will be different because canned beans are cooked to just-done whereas I cooked my beans a little over.
I added celery, onions, dill (Mikel asked me to skip on that next time), Old Bay, garlic, lemon juice, salt and pepper. Dulse flakes would have been a great addition, but it was too early in the morning for my brain, I guess.
I cooked 1 1/2 c of dry chickpeas for a yield of 3 3/4 c cooked. This amount only needed 1/4 to 1/2 c of veganiase because the beans are creamy themselves.
I wrapped them in spinach and sun-dried tomato tortillas and we went off to kayak. Great picnic food!
Cost Breakdown:
beans: $1
onion, celery, garlic, lemon: $2
wraps: $3
lettuce, tomato, spices: $1.50
Total to make 5 wraps:
$7.50
