Amie Hamlin is the Executive Director of Coalition for Healthy School Food, a non-profit that she co-founded 17 years ago after writing and getting passed unanimously, a New York State legislative resolution for healthy plant-based school food and nutrition education. She is the mom of an 18 year old college student and over the last few years has started a veganic farm which she tends to in her “spare” time.
Vegan Tuna-ish Salad
Ingredients
Salad
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
½ cup diced apple, peeled, cored (approx. ½ apple)
2 Tbs. finely chopped celery
2 Tbs. grated carrots
2 Tbs. diced red pepper
1/4 cup chopped pecans
2 Tbs.dill relish
2 Tbs. finely chopped red onion
1 Tbs. chopped fresh dill
1 Tbs. fresh parsley, chopped
1 Tb. fresh lemon juice
1 Tb. mustard
¼ cup Arame, soaked in boiling water
¼ t. salt
¼ t. black pepper
2 Tbs. vegan mayo
Instructions
Soak the Arame in boiling water, and set aside.
In a food processor, pulse the garbanzo beans until coarsely chopped.
Transfer to a medium bowl and add the apple, celery, carrots, red pepper, pecans, relish, red onion, dill, parsley mustard, and lemon juice.
Drain the Arame and squeeze out any excess water.
Chop the Arame and add to the bowl.
Add the vegan mayo, salt and pepper
Stir until well combined.
Adjust S & P to taste