I’m all for easy lunches and meals in the summer. I enjoy things that require minimal cooking, but if need to be cooked, I prefer it to be grilled outside. I don’t need my oven on in 90 degree heat, am I right? This is one of those staples I can munch on all summer. It’s an easy 10-15 minute meal with no cooking, assuming you use canned chick peas. Let me show you how…..
I feel like the senior citizens cook like this a lot. Let me be clear, I am not saying there is anything wrong with it. Have you ever been to an event with some elderly folks where there isn’t ham salad, egg salad, chicken salad, or tuna salad? It’s just one of those things we all know. Get some ingredients, throw some mayonnaise on it with some spices and call it good. This is my plant-based rendition of my tuna salad I used to make for summer meals. There is something just so easy and light and refreshing about a no-cook meal.
I’ll be the first to tell you I am not a huge fan of mayo. Therefore when I made this recipe in the past, before I stopped consuming animal products, I used mostly greek yogurt. This time I switched to vegan mayo and coconut yogurt so it’s not overly heavy. I threw in some celery, onion, sweet mustard, garlic powder, salt and pepper and called it good. Top it with a squeeze of lemon and it’s pretty much the easiest meal you’ll ever make.
The vessel you choose to serve this with is up to you. Between two slices of bread, in a pita pocket, smashed on crackers, or straight out of the container seem like the best option to me. Let me know your favorite way to eat it.
I hope you all love this recipe. It’s easy, delicious, satisfying, light, and refreshing. Be sure to tag me on social media @plantiful_grub on Facebook and Instagram so I can see your creations and read your comments.