This is an easy lunch salad that meal prep’s well. It’s nice to have an on-the-go lunch option that doesn’t require a microwave. The secret to this recipe are the seasonings, dulse flakes and the hearts of palm, so make sure you have everything on hand before you get started.
Meal prep tips
- Prepare the seasons ahead of time in pre-measured containers.Then, just dump and mix when you’re ready to prep for the week.
- I buy my hearts of palm at Costco. The stores in my area sell them in a package of two large jars.
- Prep 2-4 days at a time. Just increase all of the ingredients by the number of servings and divide evenly before storing in the fridge.
Ingredients (for 1 serving)
- 2 ½ tablespoons of garbanzo beans, rinsed and drained
- 2 ½ oz firm tofu
- 2 hearts of palm stalks, loosely chopped
- ¼ avocado (or ½ a small avocado)
- 1 tbls dill rellish
- 2-3 celery stalks, diced
- 1 tsp dijon mustard
- 1 tsp dulse flakes
- Seasonings – 1/4 tsp each: Old Bay Seasoning, onion powder, garlic powder, dill weed
- Black pepper to taste
Preparation
- Mash together garbanzo beans, avocado and dijon mustard in a bowl.Once combined, add tofu and mash to break up large chunks. Leave a bit chunky.
- Add chopped hearts of palm to the bowl.
- Add all seasonings and dill relish to bowl and mix well.
- Add diced celery and mix well again.
Serve immediately or chill. The flavors from the seasonings tend to permeate better if you can leave overnight but it’s not necessary. I like to eat this over a bed of greens with an Eziekel muffin on the side but it can also make a fantastic “no tuna” sandwich.