Simple Meal: Roasted Pecan Tuna-less, Chicken-less Salad

1 16-oz can garbanzo beans, drained & rinsed

2 ribs celery, chopped

4 baby carrots (or 1 regular-sized carrot), grated

1/8 to 1/4 cup sweet onion, diced

Handful of pecans

1 tsp olive oil for roasting pecans

2 tablespoons Vegenaise

2 teaspoons pickle relish

1 teaspoon white miso paste (or any seasoning of your choice like lemon pepper, seaweed, Italian herb blend, Herbes de Provence, curry powder, etc.)

Salt and pepper to taste

Add olive oil to cast iron skillet.  Roast pecans until dark and golden.  Transfer pecans to a plate or bowl to cool slightly.

In a mixing bowl, add drained and rinsed garbanzo beans; then mash some of the beans with a fork.  Add chopped celery, grated carrots, diced onions, toasted pecans, vegenaise, pickle relish, white miso paste (or other seasoning).  Mix to combine.  Season as needed with salt and pepper. 

Serve  as a salad on a bed of chopped romaine lettuce.   To serve as a sandwich or wrap, spoon generous portions onto whole grain bread slices, whole wheat pita breads, or whole grain tortillas.

Serves two.