PP Sea-sational Chickpea Salad

Chef: Susan Voisin

Makes: 5, 1/3c Servings

Prep Time: 15 min

Total Time: 15 min

INGREDIENTS

• 1 T Arame, organic (Crushed between fingers slightly)

• ½ c silken tofu, Lite preferred

• 15 oz cooked chickpeas (1 can or about 1 ¾ c, drained)

• ½ c carrots, coarsely chopped

• 1 rib celery, chopped

• 1 t Old Bay Seasoning

• ½ t smoked paprika

• 1 T lemon juice

• ½ t salt or to taste

DIRECTIONS

1. Break the arame into smaller pieces before measuring. Rinse it is a strainer and place it in a small bowl.

2. Add just enough water to cover and soak for 5 min. Drain (reserve the soaking water, if you like, and add it the salad) and set aside.

3. Combine the tofu and half the chickpeas in a food processor and pulse several times to mash all of the chickpeas well. Add remaining chickpeas and the carrots and pulse once or twice to roughly chop.

4. Scrape into a blow and add all the remaining ingredients, including reserved arame.

5. Cover and chill for at least an hour to allow the flavors to blend. Check seasoning, adding more to taste.

6. Serve with raw vegetables or as a sandwich filling.

Susan Voisin’s Fat Free Vegan website and blog have created a formidable presence in the vegan world by providing over 1,400 low-fat vegan recipes (created by her and sent in by hundreds of people), offering support to those transitioning into a plant-based lifestyle, and relaying how it benefits health, creates compassion for animals and protects our environment. Visit Susan on social media: Fat Free Vegan Blog, Facebook, Instagram, Pinterest and Twitter.