Chick Pea Dog Salad

So, um, yeah…the story behind this…I didn’t have much in my fridge or cupboards for eating, so I went and bought some canned beans and some veggie dogs. Then, I came down with something. Being sick, I didn’t go to the commissary (where I get most of my produce), even though I ran out of onions. When I got to feeling better, I went to the vegetable stand not far down the road and purchased some peppers that I think are banana peppers (or something similar). They’re not spicy, but their seeds might be.  I kind of wanted to make something more like the mock tuna salad, but I mixed up this sandwich spread with what I had, and added the onion later after I had another chance to go to the commissary. It may be strange, but it turned out to be delicious.

Makes 5-7 sandwiches, depending on thickness of the spread and size of the bread.

Ingredients:

  • 1 can of chick peas/garbanzo beans (will try to come back with the exact size later)
  • 2-3 veggie dogs (vegetarian hot dogs)
  • 2 fresh banana peppers (or 1 bell pepper)
  • 1/2 medium or 1 small onion
  • around 1/4 cup vegan mayo (recommended: homemade, vinegar-free vegan mayo)
  • salt (I used sea salt.)
  • turmeric
  • rosemary
  • paprika (optional – I did not have this, but would have used it if I had.)

To Make:

  1. On the stove top, bring water to a boil and add veggie dogs. Cook for about 5-10 minutes.
  2. Drain and rinse chick peas.
  3. Rinse pepper(s). Remove seeds and stem and slice or dice the pepper(s).
  4. Peel and chop onion.
  5. Mash chick peas.
  6. Combine all ingredients. Sprinkle or dash on seasonings (to taste).

 

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