This year for my birthday my mom gave me one of her mixing bowls I have been coveting for 25 plus years. She has had the bowl as long as I can remember and as a young girl I always dreamed it would be mine. I always thought it was special when she would let me use it growing up and knowing my love for the bowls she gifted them to me.
July was also a special month for me because I hit my 2 year vegaversary. I went to lunch yesterday at Ethos in Winter Park to celebrate. While the food was good- I kept thinking: my food is just as good!
One thing is for sure the longer you cook veg the better it gets! This is a take on "tuna salad" from the Happy Herbivore cookbook. I didn't have some of the ingredients they called for so I rolled up my sleeves and put on my thinking cap. Here is what you need:
1 can of chickpeas, drained and rinsed
1 stalk of celery, finely diced
1/2 small onion , finely diced
1/4 cup chopped olives ( green or black)
1 tsp smoked salt
Pepper to taste
Veganise ( the amount needed depends on how wet you want your salad)
In a mixing bowl mash the chickpeas with a fork. Add in the rest of the ingredients and mix. Serve immediately or chill first if desired. Enjoy!
