I had a craving for baked potatoes but didn’t have any big potatoes so used two little ones each. They are topped with my favourite sandwich filling/baked potato topping – chickpea salad (recipe below). I have seen many versions of this recipe on the internet, many calling it mock tuna salad. Personally I don’t really like the idea that it might taste like tuna, but I do love it! The potatoes were served with a little Earth Balance margarine, the chickpea salad and a little rocket with the fantastic Balsamic-Garlic Flax Oil from Vive Le Vegan! that I read about in Dreena’s blog the other day. If you are looking for a way to get some more Omega 3s in to your diet then look no further...this stuff is great! Even better than the Omega Ketchup from the other day I think. This was a tasty, simple and filling meal...makes me wonder why we don’t have baked potatoes more often.Chickpea Salad Recipe (serves 2)
1 tin chickpeas (drained, rinsed and mashed)
1 stalk celery (diced)
1 medium carrot (grated)
1 medium tomato (diced)
1/2 cup frozen sweetcorn (defrosted)
2-3 tbsps Vegenaise
Salt and pepper to taste
Mix everything in a big bowl. That’s it :)
1 comment:
That looks like comfort food to me. I feel better already.
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