Vegan Mock Tuna Salad Recipe

I have been eating poorly lately, and by poorly I don’t mean chugging down sugary sodas or gorging on chocolates.  I’ve been eating the same salads and veggie burgers as always, just not in a balanced or regular way which has stalled my weight loss at 167 lbs – roughly 40 lbs since the baby was born 11 weeks ago (assuming 20 lbs alone were lost during the birth process of a 9 lb baby that means only 20 lbs total of true weight has been lost).

I am getting back on the meal plan that I lauded earlier in the blog, and to kick start my efforts I have made my life easier by pre-measuring and pre-making everything possible.  From small ziplocs full of cereal (and let me tattle on Kashi by saying their box of cereal was 3 servings short of their estimate) to pre-made Mock Chicken salad and small plastic ware full of grapes.  I froze some and kept some in the fridge. Here is the recipe I made up for my Vegan Mock Chicken Salad which made 5 servings.

  • 2 cans garbanzo beans drained and washedlunch
  • 3 scallions (green onions) chopped
  • 10 cherry tomatoes cut in halves
  • 1 tbsp Dijon mustard
  • 2 tbsp Fat Free Nayonaise or any Vegan Mayo substitute
  • 1 tsp dried Dill
  • 1/2 tsp powdered garlic
  • pinch salt and pepper to taste

I  mash the garbanzos, add all other ingredients and then mix – really simple and delicious on a piece of toasted 9 grain, or a top a bed of greens.

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