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Walnut Salad, Nut-Tuna

Kathy Patalsky
  • 10 minutes
  • Serves 4

INGREDIENTS

1 cup

cooked chickpeas, drained and rinsed

1 cup

raw walnuts

1/3 cup

fresh lemon juice

2 tsp

vegan mayo

4

stalks celery, chopped

1 tsp

salt + 1/8 tsp pepper

optional: a few pinches of cayenne

optional: tablespoon of nutritional yeast

optional: 1 teaspoon tahini for more complex flavor

optional: 1/2 sheet nori, crumbled (for ocean flavor)