Well, I ended up with a whole lot of Nutonnaise that I needed to find a way to use. In the “olden” days I would have made egg salad sandwiches. . . but when you don’t eat eggs, then what?
I looked around on the internet and through my cookbooks. I kept running across “vegan tuna salad.” Every time I saw it I wrinkled my nose. The smell of tuna makes my stomach roll, so the idea was a lot less than appealing. I didn’t think it was a great alternative. Besides, since I have never tasted tuna, I would have no basis for evaluating if it really tastes anything like tuna.
I walked around for a day, thinking about it. And then it came to me. . .Why not make an egg salad sandwich filling but substitute garbanzos for eggs? So I tried it.
We had great sandwiches for lunch, using tomatoes and green pepper from the green house. I have to say they yummy even if not exactly healthy.
Banzo Salad Sandwich Filling
- Open a can of garbanzos and drain off the juice. Put them in a bowl and mash them up with a fork so that you have little pieces
- Add the “salad” part by dicing up:
- 2 green onions or 1/4 of a red, yellow or white onion
- 1 stalk of celery
- 1 dill pickle (or 2 teaspoons of pickle relish)
- 1 Tablespoon green pepper
- Add to Garbanzos
- Make the dressing in a small bowl by beating together
- 1 Tablespoon Nutonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon pickle juice
- Salt to taste (if you use dill pickles juice it may be salty enough)
- Pepper to taste
- 1/4 teaspoon garlic powder
- Stir the dressing into the garbanzo and salad mix; taste and adjust according to what you like: more nutonnaise, pickles, onions, mustard etc
- Spread on sliced bread or toast, add tomatoes and cucumbers and enjoy!
I put a scoop on a green salad the next day and it was actually even better since the flavors had really soaked in. Not bad for an experiment!
But the really funny part is that my neighbor stopped by and tried it; she tells me actually tastes like tuna salad. Who knew?!?