Description
This Vegan Ham Salad is a tasty blend of chickpeas, red bell pepper, pineapple, and beet to replicate my favorite midwestern sandwich spread.
Ingredients
Scale
White Bean Mayo
- 1 can White Beans - drained & rinsed ((15oz))
- 3 Tbs Lemon Juice
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Tahini
- 1 tsp Brown Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Dijon Mustard
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
Vegan Ham Salad
- 1 can Chickpeas, drained & rinsed ((15oz))
- 1 rib Celery ((chopped))
- 1/2 Red Bell Pepper ((chopped))
- 1/3 cup Pineapple Chunks ((frozen works))
- 1/4 cup Raw Beet ((peeled & diced))
- 2 Tbs Dried Dehydrated Onion Flakes
- 3/4 cup White Bean Mayo ((see recipe))
- 1/4 cup Sweet Pickle Relish
- 1/4 cup Dijon Mustard
- 1 tsp Soy Sauce ((low sodium))
- 1/2 tsp Garlic Powder
- 1/4 tsp Liquid Smoke
Instructions
White Bean Mayo
- Drain and rinse the can of White Beans and add to blender.
- Add remaining mayo ingredients and process until smooth. Scrape down the sides if necessary.
Vegan Ham Salad
- Drain and rinse a can of Chickpeas and add to a food processor.
- Add bell pepper, celery, pineapple, dried onions, and beet and pulse a few times - just until everything starts to break down.
- Add in mayo, relish, mustard, soy sauce, seasoning, and liquid smoke and pulse just until mixed.
- Scrape out into bowl, cover, and refrigerate for at least 1 hour.
Notes
Garnish with Smoked Paprika if desired.
Tips are always appreciated!
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