Mediterranean Salad

Alrighty friends and fam. Still trying to figure out the perfect name for this delicious creation. Right meow we’ll call it Mediterranean Salad. TAKE NOTES!

  • 2 big cans of garbanzo beans
  • Vegan mayonnaise
  • Yellow mustard
  • Garlic & onion powder, salt, pepper, parsley, thyme, basil, DILL
  • Nutritional yeast
  • 1-2 lemons
  • Nori (sea weed wraps you can find at whole foods also Publix has them in snack packs awh yeah 🤟🏽)

If you get big sheets of nori use 2 sheets for this, if you get tiny packs use 6-8 sheets.
2 plum tomatoes, 1 big red onion, 2-3 pickles of your choice, 2-3 stalks of celery.

Mash up your garbanzo beans, not too much. If you mash your beans too much you’ll get hummus which rocks but not the texture we’re going for. Dice your produce up tiny tiny and add it once you’re done mashing garbanzo beans. With 2 big cans of garbanzo beans I use maybe less than half, about half, of a regular sized jar of vegan mayo. Add this slowly, you can always add more but you can’t take away. Do about a teaspoon or 2 of mustard. Juice 1 lemon to start with, add the 2nd if you desire more acid. 1/4 cup nutritional yeast, I go heavy on the garlic, onion and herbs in my dish. Add some, taste and adjust to your preference.

Put the nori in a food processor and run that shit until you can get it as fine as you possibly can. Tear it up a bit before you put it in to help. This is what gives the salad the “tuna” flavor. I’d say don’t add it in until it’s smaller than the size of a dime.

Eat this dish with chips, put it in a sub and melt some vegan cheese on it, put it in a bed of greens, dice up raw veggies and scoop this shit up with them, WHATEVER. I suggest adding literally anything pickled to this dish cucumber and green peppers to this dish! (I totally forgot to add peppers in mine) so get creative! Make it in bulk, it will last you many meals throughout the week!

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