As a vegan, lunch is always my biggest challenge. Having a variety of choices is important to me, and you’ve got to be creative. Here’s my recipe for what we refer to in my house as “funa” salad. My husband, Tim, says he likes it better than the real deal!
- 1 can (14 oz) garbanzo beans, drained and rinsed
- 1 stalk celery (about ¼ cup), chopped
- 2 green onion, chopped
- ¼ cup green bell pepper, diced (optional
- 1-2 tablespoons dill pickle relish, depending on taste
- 1 tablespoon black olives, chopped (optional)
- 1 tablespoon capers (optional, but highly suggested!)
- ¼ cup vegan mayonnaise
- 1 tsp mustard, variety of your choice
- Salt and pepper to taste
- Mash the drained and rinsed garbanzo beans in a medium bowl until a rough consistency that you like. You can use a fork, or potato masher, or even a pastry cutter.
- Add the ingredients through capers and toss to mix.
- Mix in mayo, mustard and salt/pepper to taste.
- Alternatively, you can use a food processor. I find it best to use the processor to chop all but the beans first, then add the beans and pulse until you get the right consistency.
- Serve on bread (sourdough is my fave), crackers, as a lettuce wrap or with scoopable veggies.