In a recent poll of the Wonderful residence…we miss sandwiches. Two recipes to fix that situation follow for bread spreads. These taste equally as good on crackers or straight from the bowl around midnight. I mean if you say had a hunger pang in the night.
From Happy Herbivore (pictured):
- 15 oz chickpeas (canned or from dry) rinsed and drained
- 2 celery stalks, washed and diced
- 1 – 2 T pickle relish or sliced pickles
- 1 tsp onion flakes or powder
- 2 T nutritional yeast flakes
- 1 T low sodium soy sauce or Tamari
- 3 T vegan mayo (I used half and still had great consistency)
- 1/2 tsp kelp powder (this is the “fishy” salty flavoring)
- 1/2 tsp lemon juice
- pepper and salt to taste
I deviated a little from the original instructions provided as I like a specific texture of spread. Mash chickpeas in a large mixing bowl OR pulse 3-4 times in a food processor-do not puree, or make hummus instead, you can’t really go wrong here I guess. Dice celery into bite sized pieces. Chop up pickles into small dice too. Add all ingredients to the large bowl, stir, stir, stir. Add more mayo or kelp as needed to taste.
Courtesy of Jon Dunn at VeganGR:
- 1 can chickpeas, drained
- 2-3 T Vegenaise
- 1-2 T sweet pickle relish or pickle chopped
- salt pepper to taste
- 1/2 t dulse or kelp granules or other “fishy” seasoning (optional)
Send chickpeas through a couple of pulses in food processor (can be done by hand by the less lazy). Mix blended peas with the Vegenaise, sweet pickle and seasonings. EAT ON ANYTHING.
**note – all of the following ingredients are really to personal taste. Some people like green onion, mustard, or all sorts of other stuff in their tuna salad. Basically, you’re following whatever recipe you would with tuna, but using chickpeas instead.