Photo courtesy of FatFreeVegan.com

Bring the best dish to your 4th of July Soiree!

4th of July is synonymous with barbeques, but that can mean disaster for a vegan. As well intentioned as our friends can be, they can often forget to supply something for us vegans. Unless you’re lucky enough to have all vegan friends!

This recipe from FatFreeVegan.com (http://fatfreevegan.com/blog/2015/06/03/vegan-tuna-salad/) is simple and tasty, so even if your non-vegan friends want in on some (which they definitely will once they have one bite), making some more wont’ be too hard.

Ingredients:

15 oz can organic garbanzo beans (also known as chickpeas), drained and rinsed (or 1.5 cups cooked from dry beans)
2 large stalks of celery, finely chopped
1/3 cup chopped dill pickles
2 tablespoons Vegan Light Nayonaise
1 tablespoon finely chopped organic kelp
1 teaspoon white vinegar
salt and pepper to taste

Optional ingredients: onion, tomato and lettuce for sandwich on bread of choice

Instructions:

1. In a medium mixing bowl, mash the rinsed and drained beans.

2. Add celery, pickles, Nayonaise, kelp and white vinegar. Mix well.

3. Add salt and pepper to taste, although you may not need it.

4. Spread a healthy portion onto your favorite whole grain bread, add a slice of onion, tomato and some lettuce and sink your teeth into it!

If you’ve made the dish, or your own version, comment or tweet us your pictures! Don’t forget to subscribe to the blog and share too! 🙂