This was a quick lunch during the week. Mashed chickpeas combined with vegan mayo, celery, carrot, a touch of mustard, garlic powder and onion powder makes a delicious salad filling. I livened up the whole thing with a layer of Piccalilli relish.
I got the recipe for this tasty vegan Dal Makhani from the Holy Cow blog. It's sooo yummy! I used Earth Balance margarine and plain soymilk in mine for creaminess. I ate it with lavash bread instead of rice. Can't wait to make this again. Recipe is posted here.