Chickpea Tuna Salad
Chickpea Tuna Salad is a harmonious blend of hearty chickpeas and flaky tuna, complemented by the crunch of fresh vegetables and the zest of dressing. This dish strikes a balance between nutrition and flavor, offering a satisfying yet light meal option. It's versatile, allowing for various herbs and additional ingredients to tailor the taste to personal preferences.
Equipment
- 1 big bowl
Ingredients
- 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=”https://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
Instructions
- 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.