This chickpea “tuna” salad is a huge hit with my mom and sister. I’ve basically been told that I need to make this for them on a weekly basis. I will happily oblige because that means I get to eat this every week too – nom!
It’s pretty easy to throw together and it’s great to make in advance and then eat over the course of a couple days. Enjoy!
- (2) 15 oz. Can chickpeas, drained & rinsed
- 1/3 cup finely minced dill pickles
- ½ cup minced celery (about 2 large or 4 small stalks)
- 1/3 cup finely minced parsley
- 2 tablespoons minced dill
- 4 scallions, finely minced
- 1/3 cup vegan mayo (I like organic [url href=”http://followyourheart.com/products/organic-3/#product-top” target=”_blank” title=”vegenaise”]vegenaise[/url] brand)
- 2 tsp stone ground or dijon mustard
- ½ tsp garlic powder
- 1 tablespoon reduced-sodium tamari (gluten-free soy sauce)
- Drain and rinse the chickpeas and put in a big bowl. With clean hands or with a potato masher, smoosh (yes, that’s the technical term) the chickpeas until they are a paste but making sure to leave a few whole ones for consistency.
- Separately, mince the pickles and celery either by hand or in your food processor and measure out. Add to bowl with chickpeas.
- Mince the parsley, dill and scallions next and add to bowl. Then add the mayo, mustard, garlic powder and tamari.
- Mix it all up and that’s it. You’re done. You can wrap it up in a blanched collard green, throw it on top of a salad, or eat it as a sandwich – however you like it. And feel free to add avocado, tomatoes, sprouts or anything else.