Vegan Dill Pickle Feta Spread

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Vegan Dill Pickle Feta Spread I tried a few recipes for vegan feta but none of them quite achieved the sharp, slightly acidic saltiness that I was looking for. I imagine I could have come close if I had used more salt (probably a lot more salt) and likely a juiced entire lemon. I think I may go for more lemon juice, but I definitely won't be 'upping' the salt level.  So. In an impulsive moment, prodded by the hungry adults in the other room, I jacked up the acidic code with a tablespoon of apple cider vinegar and another jolt of dried dill. When I next taste-tested it, I was reminded of dill pickles-- without actually having used such an ingredient. Dill pickles have become a luxury in this household (they are, i ndeed, also   a luxury item in the grocery store these days-- especially our preference, the dill pickles made by a more natural fermentation process.) Quite delicious, if I do say so myself. I hope you agree! INGREDIENTS: 1 cup well-cooked or canned, drained, and
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Garbanzo (Chick Pea) Salad Recipes (Gluten-free, Vegan)




Garbanzo Bean Salad- good winter or summer
COMBINE:

*2 C. cooked Garbanzo beans

*1/2 Green Pepper, chopped

*1/2 C. Slivered Carrots

*1/2 C. Green Onions, chopped

*1/2 C. Celery, chopped

*1/2 Red Bell Pepper, diced

*1/4 C. Parsley, chopped fine

OPTIONAL: 2 cloves Garlic, minced

FOR DRESSING, WHIZ IN BLENDER:

*2 T. Olive Oil
*Pinch of Salt
*1 tsp. Honey
*2 T. Lemon or Lime Juice




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