Chickpea “Tuna” Salad

Serves: 4 / vegetarian / gluten-free

Ingredients:chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1/2 cups mayo
  • 1/4 cup pickles, diced
  • 1 small  red onion, diced
  • 1 celery sticks, diced
  • Juice from 1 lemon
  • Salt and pepper, to taste

Method:

In a large bowl, mash the chickpeas until they are slightly crumbly and the skins of the beans have fallen off.

Mix in the remaining ingredients and season to taste. Use as a filling for sandwiches and wraps or use as a cracker topper/dip.

Alterations:

  • Add egg-free mayo for a vegan version.
  • For a more fishy taste, mash in a small piece of nori
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