This is an adaptation from two recipes found in Jennifer McCann’s Vegan Lunch Box. Nutty and crunchy with lots of possible variations for additional nuts and dried fruits, while packed with protein and flavor. A great plant based/vegan replacement for a chicken or tuna salad sandwich.
2 cans garbanzo beans – drained, with juices reserved
2 T. nutritional yeast
1 t. sea salt
2 T. coconut milk cream
Combine ingredients in a bowl and gently toss.
Bake on a silpat or parchment lined baking sheet at 425 for 25 minutes, stirring after 15 minutes.
Allow to cool.
1/2 – 3/4 c. reserved chickpea/garbanzo bean juice (commonly called aquafaba and used as egg white replacement)
2 T. toasted sesame seeds
1/2 cup toasted pecans
1/2 cup finely diced onion
1/3 cup chopped cilantro
1-2 T. diced jalapeno
1/2 t. salt (to taste)
1 T. nutritional yeast
1 t. dijon mustard
1/2 t. ground ginger
1-2 t. maple syrup (to taste)
1/8 t. nutmeg
1/4 t. smoked paprika or liquid smoke – to taste
1-2 T. vegan sour cream or plain yogurt
Place reserved bean juices into a bowl and beat with an electric mixer on high until the mixture reaches soft peaks (similar to egg whites). Mix in mustard, ginger, nutmeg, sesame seeds, salt and paprika to taste.
Combine roasted chick peas, pecans, sesame seeds, nutritional yeast and garbanzo bean juice mixture in food processor and process until garbanzos and pecans are coarsely broken.
Place mixture in medium bowl and mix in jalapeno, onion, and cilantro. Add sour cream/yogurt if needed to add moisture then add maple syrup and additional salt – to taste.
Serve in a pita, or as a sandwich with mixed greens, arugula, spinach, kale, avocado, tomato, sprouts etc. with lightly toasted wheat or sour dough bread.
Tart dried cherries
Dill pickles (add a bit of pickle juice to the mixture too)
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com