Suggestions:
For more of a "tuna" salad, add seaweed. Dulse flakes are a popular choice to emulate that fish or sea-like flavor. Mashed chickpeas make a good texture. For egg-less salad, add more vegan mayo, use tofu, make it creamy. Add pasta and/or potatoes and your favorite seasonings for more of a classic potato or pasta salad.

Chickpea sandwich with avocado, tomato, vegan cheese, and spike seasoning.

• chickpeas
• celery or bell pepper, if I have it
• vegan mayo and/or mustard
• relish - I like mine sweet with lots of relish
• garlic powder
• onion powder
• nutritional yeast
• paprika or turmeric

It's often different every time I make this because it's based off of what I currently have. So there have been times where I made it without vegan mayo and just used more relish and mustard or used tofu instead of chickpeas. I don't measure, but add ingredients and season to taste.


This recipe, however you make it, is good by itself, as a sandwich, as a dip with chips or crackers, wrapped in a tortilla, in a lettuce wrap. The choices are endless.

Chickpea salad sandwich with avocado, tomato, and sprouts.

This is more of a tofu scramble, but chickpea salad could go in tortilla as well

With chips

Ingredients

Avocado
- sliced or spread
Chickpeas
-warm up with seasonings like nutritional yeast, pepper, onion powder, etc.
Tomato
- sliced

Other Proteins
- Could add tempeh/seitan "bac'n" in place of or with chickpeas
Condiments (optional)
-Just mayo (vegan) or vegan cheese slices (like Chao which is the best for sandwiches)

Avocado

Chickpeas - Tomatoes

These are the ingredients that I use:

Sauce Base

• Nutritional yeast (good source of Vitamin B12 and other B-vitamins)
• Daiya (or other brand of) vegan cheese
• Almond-coconut milk
• 1/2 to 1/4 tsp Braggs Amino Acids (or salt)

Add-ins

• Broccoli, Brussel Sprouts, Peas, etc.

Pasta

• My favorite type of pasta for creamy dishes like this is rice pasta since it gets very mushy and starchy when cooked.

These cookies are great for a snack, after dinner sweets, morning energy boost (when you're low on fruit), etc. These cookies are sweet and loaded with nutrients. Last time I made these, I was able to take leftover cookies with me to class and they were the best snack for that needed morning or afternoon class energy (when I didn't have time to make smoothie to bring with).











I couldn't really find any vegan coconut butter cookie recipes so I halved and altered KP's "best vegan chocolate chip cookies" and made these with the addition of coconut butter.
Most vegan cookies use coconut oil, which is still good. However, I think using coconut butter is better as it comes with more nutients (a bit less fat) 2 Tbsp of coconut butter is 20 grams, while 1Tbsp of any oil is about 14-16 grams fat.

For this recipe I used

dry
1/2 cup flour + 1 to 2 Tbsp quick oats (or more flour)
1/8 tsp pink him sea salt
1/4 tsp cinnamon (optional)
1 TBSP Flaxseed (can use more)
1/2 tsp sodium-free baking powder (I highly recommend Hain brand)

wet
1/4 cup and 2 Tbsp organic raw/turbinado/coconut sugar
2 to 3 Tbsp coconut butter (how to make coconut butter)
3 to 4 Tbsp almond/coconut milk

mix dry and wet

then add:
1/2 tsp Bragg raw apple cider vinegar
1/2 tsp vanilla

I use 1.5 to 2 Tbsp vegan chocolate chips (photographed chocolate chips are from Trader Joes).

Makes 9 cookies (measured with tablespoon).

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• Blend dates with water until you have a creamy liquid consistency, pour in glass.
• Blend frozen bananas with a little bit of water or nut milk until it has a thick, ice cream resemblance
• Scoop the banana ice cream onto date-drink and enjoy!