No Tuna Salad Recipe

This recipe IS vegan.  It's delicious served on toasted rustic bread or alone. Even if you're not vegetarian, this is a great way to eat a tuna taste-a-like without spending a fortune, and a great dish for those Meatless Mondays. For about the same price, you get quadruple the amount of salad. Plus, you get a nice serving of legumes that so many people struggle to fit into their diets.

1. Chop celery and onions

2.Combine in medium bowl

3. If using canned garbanzo beans, drain and rinse in strainer. Process beans in a chopper until they look like, well, tuna! You don't want to over process, you still want to have some texture from the beans.

4. Combine beans with diced veggies

5. Mash avocado with sea salt and garlic powder. If you're a pickle lover, mix in those pickles now.

Combine all ingredients in bowl and mix well.

Voila!

No Tuna Salad

(makes 10 1/2 cup servings)

Ingredients:

1 28 oz can garbanzo beans, drained and rinsed. (once my cans are gone, I'll be switching over to   organic dried beans to save money!)

1/2 avocado, mashed

 1/2 C onion, diced 4 celery stalks, diced

 1/2 C diced dill pickles

garlic powder to taste

salt to taste

1. Chop celery and onions

2.Combine veggies  in medium bowl

3. If using canned garbanzo beans, drain and rinse in strainer. Process beans in a chopper until they look like, well, tuna! You don't want to over process, you still want to have some texture from the beans.

4. Combine beans with diced veggies

5. Mash avocado with sea salt and garlic powder. If you're a pickle lover, mix in those pickles now. Combine all ingredients in bowl and mix well.

Serve on toasted rustic bread or alone. Enjoy!

*Shared with Grocery Cart Challenge readers

Per Serving: 125 calories, 2.5 g fat, 0 mg cholesterol, 21.8 g carbohydrates, 5 g fiber, 4.8 g protein
Cost Per Serving: 35 cents*
*strictly an estimate based on prices in my area