Chickpea Salad w/ Sun Tea
This recipe is one of the first I learned when deciding to take the plunge and becoming Plant Based but that has been a few years ago now so I have learned a few tricks that make it more like a Mock Tuna than just plain old Chickpea Salad. As far as the Tea goes, being that I am an Herbalist, I literally have a Tea of some sort about 5 days a week but this is one I learned early in my journey. It's very easy to make, it's great for your skin, nerves (Calendula) and nourishes the Blood stream (Red Clover Blossoms) and I use Raw Blue Agave Nector which is low on the Glycemic index making it a Diabetic friendly Tea.
Salad
Ingredients: 9
Prep Time: 15 minutes
Serves: 8
1 15 oz Can Organic Chickpeas (Rinsed and Drained)
3/4 cup of Vegan Mayonaise (if soy allergy be sure to get the soy free version)
1/2 cup of Organic Mustard
1 Celery rib chopped
1 small Red Onion rough chopped
1 Carrot rough chopped
1/4 tsp of Pink Salt
1/4 tsp of Cracked Black Pepper
1/2 tsp of Organic Kelp Seasonings w/Cayenne Granules
Place ingredients into a Food Processor and lightly puree for 1 minute. Place mixture into a large bowl and stir in seasonings. Refrigerate for 30 minutes and spread on crackers, bread or eat plain. Best served chilled.
Tea
Ingredients: 4
Prep Time: 3 hrs
Makes: 8 cups
2 cups of dried Calendula Flowers
1/2 cup of dried Red Clover Blossoms
2 Quarts of Water
1/2 cup of Raw Blue Agave Nector
In a Gallon Glass Jar add 2 Quarts of Water, 2 Cups of dried Calendula Flowers, 1/2 cup of dried Red Clover Blossoms. Sit the mixture in the Sun for 3 hrs. Strain Tea and add Agave Nector, mix and serve cold or at room temp.
