Garbanzo Salad Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
1 can 500ml chickpeas/garbanzo rinsed
1 cup radishes washed and cut into quarters
1 cup Celery stalk washed and cut into smaller pieces
1 red onion cut into quarters
1 cup Italian parsley thick stems removed
1 tbsp Nori sheet cut into small pieces
½ cup Cashew Mayo
Black Pepper to taste
Himalayan Pink salt to taste
½ cup of raw cashews soaked 6 hours
Juice from 1 lemon
1 tsp organic yellow mustard
Himalayan pink salt to taste
¼ cup Filtered water you can add more if needed
Blend all in a blender until smooth
1Dice all the veggies in a food processor, by pressing the pulse button. You can do it all at ones or each veggie separately. It depends on the size of your food processor. When ready, transfer the vegies into a bowl.
2Mush the chickpeas, by pressing the pulse button, just make sure you do not over do it and the mixture will remain chunky.
3Transfer to a bowl and mix with veggies while adding Vegan mayo with salt, and pepper. You may add little bit more lemon juice if you like.
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Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.