Hey folks! I got Vegan Lunch Box (see above) by Jennifer McCann from the library in hopes of discovering some quick and easy gems, and struck gold with the first recipe I made! I think this bodes well for the rest of the book. The recipe I made is a chickpea salad (think salad-sandwich-style), and it is delicious. My (omnivore) partner closed his eyes in bliss when he ate it, and made the claim that it tastes like bacon (?? who knows). I’ve typed out the recipe below!
~ 1 recipe Cheezy Roasted Chickpeas (see below), cooled
~ 2T Vegenaise (I use the reduced fat variety)
~ 1t toasted sesame oil
~ 1T mince fresh cilantro
~ 2T chopped walnuts (or pecans, but I’m broke)
~ 1 celery stalk, minced
~ 1 green onion, white and part of the green, minced
Combine the chickpeas, Vegenaise, toasted sesame oil, cilantro, walnuts, celery and scallions in a medium bowl and mix gently with a spatula. Chill before serving between two slices of bread or stuffed in a pita pocket with extra vegenaise and sliced red onions and crunchy delicious sprouts! Or on a bed of greens, if that’s your jam.
Directions:Cheezy Roasted Chickpeas
~ 1 (15oz) can chickpeas, drained and rinsed
~ 1T canola oil
~ 1.5t nutritional yeast flakes
~ 0.5t salt (or to taste)
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Toss chickpeas in a medium bowl with the oil, yeast flakes and salt. Spread in a single layer on the baking sheet.
Roast for 30 minutes, stirring occasionally, until golden and slightly crispy. Once cooled, add to the remaining chickpea salad ingredients OR store in an airtight container in the fridge to eat at your whim.