Tuesday, July 19, 2011

Vegan Egg Salad

We are back. Back from a truly epic weekend. One that will go down in our history books of epicly fantastical and amazing weekends. Warrior Dash rocks and I love our boot camp family. The end.

And I know you must be dying to see pictures, yes? Don't worry. I won't let you down. Especially since I made such a big deal about the green cheerleading skirts.

But first I have a delicious, fairly low carb recipe for you because I now have to recover from said truly epic weekend. In all reality I didn't eat that bad. In fact, in the beginning it felt like a real meal was hard to find.

Considering the truly shit-tastic hotel (think Bates) parked square in the middle of 'Nowhere' and 'Are You Serious?' boasted fare from a gas station and a truck stop, there wasn't a whole lot for this alternative eater.

One of our family members did do a truck stop drive by though, after our late night dance fest, to nosh on a burger as big as his head and as drippy as something that is really really drippy.

I did however, consume basically the equivalent of my five-year-old in assorted beverages. It wasn't the eating people. It wasn't the eating.

Back on track and ready to train for the next psychotic bodily endurance feat: The Gladiator Rock n' Run. As if Warrior Dash wasn't enough, we're now training for this. And our trainer. IS. SERIOUS. Talk about a couple booty kicking workouts. And it's only day two.

On to the recipe: This is my version of egg salad for the vegan. Chickpeas are firm and filling and the combination of fresh crunchy veg and curry makes this a fantastic flavorful 'egg' salad that can be served as a sandwich on bread, as a wrap in lettuce or a tortilla or simply by itself on top of a little green salad. It's my most delicious quick and easy go-to for lunch or a light dinner.

1 can chickpeas, drained and rinsed
1 Tablespoon veganaise
1 Tablespoon spicy brown mustard
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon fresh cracked pepper
2 stalks celery, finely diced
1/2 red bell pepper, finely diced
1/2 heaping cup matchstick carrots
1/2 cup sunflower seeds
Whole butter or bibb lettuce leaves for wrapping

In a medium bowl, combine chickpeas, veganaise, mustard, curry powder, salt and pepper. Using a potato masher, mash and mix these ingredients until chickpeas are lightly smashed but not completely mashed. You want to keep some of the texture, for sure.

Add celery, bell pepper and carrots to your mix and combine with a spoon or spatula. Taste your mix and add more salt, pepper or even curry if you feel you want more. Add sunflower seeds to your salad and mix again.

At this point your salad is ready, but I like to refrigerate it or let it sit for about 30 minutes, to allow the flavors to fully combine.

If using lettuce to wrap, arrange leaves and scoop about 1/4 cup of salad, depending on how large the leaves are, onto each leaf.

The crunch of the veg is enhanced by the lettuce. The chickpeas are hearty and 'meaty' and the curry and mustard give it all a little 'kick'.

So good. So simple. Enjoy!

Oh, and here you go: Some before and after photos of our weekend of madness. So. Much. Fun.


All clean and looking so jaunty

The Crew

I am a lucky gal. Note the bow. Which somehow managed to stay in!

And we had already been hosed off at this point. Seriously.

Warrior Ladies

1 comment:

  1. Sandwich sounds yum - I will have to try this recipe. I have used another one that I have not LOVED. I enjoyed seeing all of your pictures from a seriously fun (and challenging) weekend!



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