Eating a plant-based diet can sometimes be difficult. Often times you find yourself resorting to the same foods time and time again. There are only so many ways to eat beans so sometimes you need to look outside of your bean burrito box.
This next recipe is with garbanzo beans. Not such a shocking ingredient, but it works well with the relish. The “pickle” flavor reminds you of a deli, without the luncheon meat. Hooray for that.
I think this would be great on a bed of mixed greens or as I have done, on a flatbread wrap.
Check it out.
Make your salad.
Grab your flatbread. Grainy and seedy, of course.
Add romaine.
Stuff it.
Wrap and slice.
Gather:
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 small organic apple, chopped
- 1/4 cup chopped celery
- 2 oz bag of chopped pecans
- 2 tablespoons relish
- 1 tablespoon chopped red onion
- 2 teaspoons dried dill
- juice of 1 large lemon
- Salt and pepper to taste
Pulse the garbanzo beans in a food processor until chunky, but not mashed. Transfer to a medium bowl and add apple, celery, pecans, relish, red onion, dill and lemon juice. Stir until well combined. Season with salt and pepper. Refrigerate until ready to serve.
Looks like this.
Love the combination of unexpected flavors in this salad.
These hold up well and taste even better on day 2.
My Foodie Call 