Easy Vegan Lunch: Chickpea Wraps / Salad

I made this super filling chickpea salad (from Oh She Glows) on Sunday to have for lunch throughout the week and it held up nicely. I changed it up day to day by varying the veggies in the wraps, making it a stand alone salad by adding large chunks of tomato and cucumber and lastly, I used it to top a garden salad.

Ingredients
1 can chickpeas, drained
1/2 cup chopped celery
2 tbsp chopped red onion (soak in ice water to take away the sharpness)
1 or 2 chopped dill pickle
1 tbsp dill
1 garlic clove, minced
1/2 tsp dijon mustard
2 tbsp fresh lemon juice
1/4 cup toasted sunflower seeds (or pecans/walnuts)
Salt and pepper to taste

Directions
Preheat oven to 325F and toast the sunflower seeds for about 8 minutes.

Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt and pepper, to taste.

Enjoy!

Easy Vegan Lunch: 'Egg Salad' Sandwich

Ingredients
1 package tofu (extra firm)
1/3 cup vegan mayo (my fave, found at Fortinos)
1/3 cup chopped sweet onion
1/3 cup chopped celery
1 tbsp dijon mustard
2 tbsp nutritional yeast
1/2 tsp turmeric
1 tsp honey
1 tbsp lemon juice
Salt and pepper to taste

Directions
If using extra firm tofu, you don't need to worry about drying it out, however I mistakenly bought soft tofu once and simply fried it up (dry in the pan) to thoroughly drain the water. Once dry, mash with a potato masher. Chop the veggies and throw all together in a bowl with everything else. Mix thoroughly and you're done. It is that simple!

I think you will be surprised how much this tastes exactly like a 'real' egg salad sandwich - I know I was. This recipe has become a staple for me at lunch time; it's filling, easy and healthy. Depending on your comfort level with vegan cooking, this recipe may sound a bit kooky, but I promise you that you'll be pleased.