Amazing lunch this afternoon!!! Today Ryan and I watched the Boston Marathon! It was very exciting and inspirational to see everyone running so hard. Really makes me feel like I need to be working harder and doing more to get fit. I love running I just haven’t been making time for it.
Ryan and I live on 135 (part of the marathon route) so we decided to head out and walk downtown to the 13 mile mark to cheer on the lead runners! Yes it was a glorious 2.7 mile walk with the wind at our backs, wish we could say the same for the 2.7 mile walk home with the wind at our fronts (: ! We saw the wheelchairs, then Kim, I’m so sad to hear about her injury near the end, then we saw the lead girls, and then we saw Ryan and the lead boys. They are all so amazing! But anyways… back to food talk…
That 5.4 mile walk mixed with the cheering and the lovely beating sun gave us a large appetite. Luckily we had a mock-tuna salad mixture waiting for us at home.
This recipe was based upon Better-than-tuna salad from The Vegan Table by Colleen Patrick-Goudreau. This cookbook is so amazing! Every recipe works and tastes amazing to vegans and non-vegans alike! I also have her other cookbook called Color Me Vegan.
Yields 10 servings (seriously!!)
2 15-oz. drained cans chickpeas (or 3 cups)
1 medium red bell pepper, chopped small
2 medium carrots, peeled and chopped small
3 celery stalks, chopped small
1/2 large yellow onion, diced
2 Tbsp. chopped fresh chives
1 cup walnuts, chopped small
1 Tbsp. whole grain mustard
2 tsp. dijon mustard
1/2 cup eggless mayonnaise
Salt and fresh ground black pepper to taste
Place chickpeas into a food processor and pulse to grind the chickpeas to whichever texture you prefer; we processed the chickpeas so there were no large chunks remaining, but keeping some chickpeas whole would help with texture balance. Pour the processed chickpeas into a large mixing bowl. Add in the bell pepper, carros, celery, onion and walnuts; stir well to combine.
In a smaller separate bowl, combine the mayonnaise, both mustards, and the chives.
Mix the wet ingredients into the chickpea mixture, stir well to incorporate completely. Salt and pepper to taste.
Enjoy this mock-tuna salad on a toasted whole wheat vegan hamburger bun with some crisp dill pickles or simply on top of a salad. Julie even ate it plain with a spoon. Voila! Enjoy!! And yay to spring, let’s get some exercise!
(Betty’s tired from all the exercise she got today)