Garbanzo Bean Salad
This creamy garbanzo bean salad is our version of a traditional egg salad. Our vegan egg salad is very versatile and can be adjusted to your personal taste. Once the salad is made you can serve it a number of ways.
Whether you wrap it up in our homemade Tortilla, serve it on a slice of toasted Eureka's Bangin Bread, or keep it simple and healthy by stuffing it into a tomato, our Garbanzo Bean Salad is sure to leave you satisfied.
Prep Time: 25 Completion Time: 60 Serving Size: 4
1 can Garbanzo beans, cooked and drained
1/4 cup onions, diced
1/4 cup bell peppers, diced
1/4 cup celery, diced
1/4 cup dill pickles, diced
2 T Vegenaise
1 T yellow mustard
1/2 tsp Kala Namak (black salt)
1/4 ground black pepper
Add salt to taste
Empty can of garbanzo beans into a pot and bring to a boil lower heat and simmer for 3 minutes. Remove from heat, drain and set aside to cool.
Dice up the onions, peppers, celery and pickles.
Place garbanzo beans in a large bowl, lightly mash with a fork leaving some of whole garbanzo beans unmashed. Add the onions, bell peppers, celery and pickles and mix well.
Mix in the Vegenaise, yellow mustard, Kala Namak and ground pepper.
Cover and chill for 1 hour, serve cold.
Vegenaise is a vegan brand of mayonnaise and can be found in a refrigerated section of your local grocery store.