This recipe features the exquisite chickpea, known for having a highly energizing effect on the body and thought of in the 16th century as a potent aphrodisiac. Mixed with an assortment of vegetables and creamy Vegan mayo, this dish takes on an Italian/ Mediterranean feel and pairs well with the sweetly tangy kale.
Prepare this easy recipe as follows: Cook 1 cup of chickpeas for 45 minutes. Blend with 1/4 cup of cooking water, 2 tbsp of Olive oil, chopped parsley and chopped garlic. Chop 4 stalks of celery, 1/2 cucumber, 1/2 of red pepper, 1 tomato, 7 black olives, and 2 small carrots. Combine chickpea and vegetables in a bowl. Season with salt, pepper and 3 tbsp of Veganaise.
Massage the following into kale: 1 tbspn of agave nectar, 2 tbsp apple cider vinegar, 1 tbsp olive oil, juice of 1/4 of a lemon.
Serve 'vegan tuna' over a bed of the raw, marinated kale and enjoy!
Love,
The OmWellness Team