I will be the first to admit that I hated broccoli. I didn't like the texture, taste, or smell. Then one day, I roasted some for my husband, Steve, for dinner, along with whipping up a quick cashew cheese sauce for it, and decided to give it a try again. Well crap, it was actually good! I couldn't keep making faces at people when they would talk about broccoli or offer me any. Since that day, I have been hooked. I now eat it steamed, roasted, pureed, and even raw. Steve hasn't let me forget my long ago hatred of it though. That is ok, he used to hate mayo, but now he can't live without vegan mayo! So I have that!
Chickpea salad is one of the easiest meals that I make and it is packed with protein. I didn't eat much seafood before transitioning to a vegan lifestyle, except for the occasional tuna salad sandwich.
My mom always made the best tuna salad, but I found it was pretty simple to make it vegan just by switching the tuna for chickpeas and the mayo to vegan mayo. If I am in a rush, I will use canned chickpeas, but prefer to make them on my own because I can control how long they cook and their texture.
Before my vegan days, my brother and I would make these every Thanksgiving and Christmas. I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.
2 1/2 cups Original Bisquick™ mix
1 package (14 oz) Lightlife Gimme Lean® Sausage
1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese)
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley
1-2 tbsp Vegan Magic Bacon Grease, melted
Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk)