Happy National Corn Chip Day!
It may seem strange that Veggies Save The Day would be celebrating this holiday, but it’s okay to enjoy some chips now and again, especially if they are combined with a meal containing plenty of vegetables.
Please do not confuse corn chips with tortilla chips. While both are made from corn meal, the process for making them is different. I leaned all about National Corn Chip Day and the origin of the corn chip from the National Day Calendar website. Check it out!
I also visited the FritoLay website and discovered they have a lot of recipes using Fritos corn chips, even some that are vegan and gluten-free! I decided to take their recipe for Fritos Tuna Club Salad and create this Fritos No-Tuna Club Salad. It’s made from chickpeas, and the flavors work great with the famous corn chips.
Enjoy Fritos No-Tuna Club Salad for lunch or dinner. It makes one large serving.
I may be dating myself, but who else remembers this catchy tune?
Fritos No-Tuna Club Salad
- 1-15 ounce can chickpeas, rinsed and drained
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup peperoncini, chopped
- 3 Tbsp. vegan mayonnaise (I used Just Mayo)
- 1 tsp. tamari (or substitute soy sauce)
- 1 tsp. lemon juice
- 1 tsp. yellow mustard
- 1 tsp. nutritional yeast (I used Bragg)
- 1/4 tsp. dulse flakes (optional)
- 1 cup Fritos Original Corn Chips
- 1 tomato, quartered (optional)
- Coarsely mash the chickpeas using a food processor, potato masher, or the back of a fork.
- Combine all the other ingredients, except the Fritos and tomatoes, with the mashed chickpeas.
- Cover and chill until ready to serve.
- Just before serving, sprinkle the chips on top and garnish with the tomatoes.