Chuna Salad - A Vegan Twist on an Old Favorite


Ingredients:
1 can chick peas (garbanzo beans)
3 tbsp vegan mayo
1 tbsp miso paste
1 tsp garlic powder
1 tsp onion powder
1-1/2 tbsp capers

Mix first five ingredients in large bowl, mashing the chick peas with a fork until it forms a coarse mixture, leaving small bean chunks. (It requires a little effort to do it by hand, but I've found the results much more satisfying than the paste produced by a food processor.) Then lightly mix in the capers.
I made this for lunch with my friend Anna, who said that her school-age children wouldn't be thrilled by the capers. The nice thing about this dish is that you can mix in anything you'd like - minced celery or pickles.

Or you can add shredded or minced veggies, like I did today. I juiced some carrots, beets, apples, and ginger today. Instead of throwing out all the fibrous leftovers (since my compost bin is covered in 8 feet of snow), I removed the carrot pulp from the juicer before juicing the other ingredients and threw it into my chuna salad. I just added an extra tablespoon of vegan mayo to keep the mixture moist.
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Carrot chuna salad with fresh juice |
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Chuna and carrot salad with avocado |
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