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.

#chickpeasalad