Eggless Salad
Recipe Type: Plant Based Vegan Gluten Free
Author:
Prep time:
Total time:
Serves: 6
A plant based version of an old classic
Ingredients
- 5 cups cooked garbanzo beans
- 1 red onion
- 3 pickles (I like Bubbies brand)
- 1/2 cup sauerkraut (I like Bubbies brand)
- 3 stalks celery
- 1/2 cup finely chopped parsley
- 1-2 tsp cracked black pepper(or to taste)
- 1 tsp Himalayan salt (or to taste)
- 1 cashew mayonnaise recipe
Instructions
- I soak a 16oz package of garbanzo beans in filtered water overnight. In the morning drain and rinse the beans, add fresh water to a large pot, salt the water to taste and cook the beans for about an hour or until tender. Allow the beans to cool completely before making this recipe.
- Chop red onion very small(brunoise)
- Small dice the pickles
- Chop the sauerkraut
- Small dice the celery
- Finely chop the chives
- Add all of the ingredients to a large mixing bowl and stir until well combined. Taste for seasoning and adjust to taste.
- Enjoy!
- Cashew Mayonnaise
- raw cashews 1 cup
- raw apple cider vinegar 1 1/2 tbsp
- juice of one lemon or 2 tbsp
- Himalayan salt to taste
- water 1/4 cup
- Place all ingredients in a high speed blender and blend until smooth and creamy
- Enjoy!
This recipe instantly became a family favorite. It is so tasty! You can eat this salad alone, as a sandwich in between your favorite bread, on crackers, on a bed of greens, or in your favorite wrap(such as a large collard green leaf). It is loaded with protein, probiotics, fiber, FLAVOR, and is good for your digestive health.
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
