VeganMoFo – Day Three
For this chickpea salad, I used:
1 15oz can of drained and rinsed chickpeas
3 tbsp vegan mayonnaise
1 tbsp pickle juice
1/4 cup diced dill pickles (I used sliced dills)
1/2 tsp garlic powder
1/2 – 1 tsp onion powder (You can also use diced onions)
Salt & pepper to taste
I mashed the chickpeas using a potato masher. If you don’t want any whole or partially intact chickpeas, you can use a fork to mash. Once the chickpeas are mashed to the preferred consistency, add the vegan mayo, pickle juice, pickles, garlic powder, and onion powder. Stir to combine and taste for seasoning. Then season with salt and pepper to taste. You can spread the chickpea salad on your favorite toasted bread, crackers, or lettuce cups.
Did you know It is estimated that over 120 billion fish are caught or farmed and then killed for food each year? The majority of tuna is caught by using huge nets that are dropped into the ocean and then pulled up like a laundry bag. This is cruel, not only to the tuna, but to the sea life that is near the tuna when the nets are pulled up. Thousands of dolphins, fish, and other sea life are killed in this process. However, they are never used for food and their lives are wasted. Just some food for thought.
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>