Description
Chickpea tuno salad Serves 5 2 15 oz. cans of no salt chickpeas 1 cup raw almonds 2 TBS lemon juice or more to taste 1 tsp. kelp granules 1 12.3 oz. package silken tofu 3 TBS champagne vinegar or white wine vinegar ½ tsp. dry mustard powder 2 TBS nutritional yeast 3 tsp. Dijon mustard 2 medium celery stalks, diced 4 green onions, minced 1/3 cup red pepper, minced Freshly ground pepper In food processor, pulse chickpeas, almonds until coarsely chopped. Add lemon juice and kelp granules and pulse a few more times. Transfer to a large mixing bowl. Place the tofu, vinegar, dry mustard, nutritional yeast, and Dijon mustard in a high powered blender and blend till smooth. Add to the mixing bowl with the chickpea mixture, along with the celery, green onions, red pepper and black pepper. Ix. Refrigerate for 30 minutes From Dr. Joel Fuhrman recipe Myra Zuckerman Nutritarian Food Coach: Dr. Joel Fuhrman (Eat for Life) The Joy of Colorful Cooking: Acton, TV, Aton, MA. 01720 joyofcolorfulcooking.com (website) joyofcolorfulcooking@gmail.com joyofcolorfulcooking (Instagram) Home: 978-263-0686 #NutritarianCooking #DrJoelFuhrman #EatforLife #WFPB #ChickpeaSalad #GBOMBS #Vegan #Wholefoods # DiseasePrevention # NutritarianFoodPyramid #SOSCooking #EatTheRainbow #ColorfulCooking #EatGreens #1SaladaDay http://www.actontv.org
