This Vegan Dish Is a Twist On a Chicken Salad

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 15 oz can of garbanzo beans (chickpeas), drained and rinsed (but save the liquid!)

1 rib of celery

¼ cup of onion (Reynolds recommends red onion for "nice color.")

1 to 2 tablespoons of chopped cilantro or green onions

1 clove of garlic, minced (or 1 teaspoon of garlic powder)

1 to 2 tablespoons of pickle relish

1 teaspoon of vegenaise (egg-free mayonnaise)

1 teaspoon of dijon mustard

1 to 2 teaspoons Bragg Liquid Aminos, or a low sodium soy sauce

1 to 2 tablespoons of nutritional yeast flakes, or Bakon hickory smoked dried torula yeast seasoning

A squeeze of lemon or lime juice, to enhance the flavor

Directions at insider.com

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