We have
about two dozen hot dog rolls left from our 4th of July party so I
am working on figuring out ways to use them up. My first inclination was
lobster rolls! I mean who doesn’t want a delicious treat like that. Unfortunately,
lobster is a bit pricy for this family so I started looking for other more cost
effective options. I came across a Vegan “Lobster” Roll recipe on the the runningwithtongs blog and thought … she might be on to something
here. Obviously they would be nothing like the original but the recipe was really intriguing as an alternative to mayo based seafood and meat salads which the Mr. hates. I made a couple adaptations to her original recipe including adding old bay seasoning for flavor, and using a mixture of mayo and Greek yogurt as a creamy base. I must admit that
the result was quite tasty. While I would never claim it was anywhere near as
tasty as a lobster roll I will say that it is a great budget friendly, healthy
and vegetarian option that totally made my whole family smile.
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1 can of
chick peas
¼ C corn
1 stalk of
celery, minced
½ a small zucchini,
minced
1 green
onion, minced
5 sun dried
tomatoes in EVOO, minced
3 tbs Greek
Yogurt
3 tbs Mayo
(the original recipe called for ¼ C vegan mayo but I subbed for mayo and Greek
yogurt)
½ lemon
juiced
½ tsp old
bay seasoning (for a bit of sea flavor)
1 tbs fresh
parsley, minced
Pepper to
taste
Rinse the
chickpeas and smash them with a fork in a large bowl until most of them are
broken into pieces. Mix all other ingredients with the chickpeas and taste.
Season more if needed and then refrigerate until you are ready to serve.
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