Thursday, July 31, 2014
I love chickpeas...like I super love them. So the idea of making a mock tuna salad with them is very appealing to me. No it doesn't taste like tuna, it tastes like chickpeas, but I'm good with that. I had seriously been craving chickpea salad and then when I saw the one they had at Yamchops, I knew I had to make my own. Voila! It made a very nice couple of lunches for me, rolled up into whole grain wraps with a cucumber salad on the side. Delish.
1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas), smashed with potato masher
2 large or 4 small stalks celery, finely chopped
2 green onions, chopped
2 tbls dill pickles, finely chopped
1/4 cup vegan mayo
1 tsp dried, or 1 tbls fresh, chopped dill
Salt and pepper, to taste
Combine all ingredients. Eat. Refrigerate for up to 4 days.
I have submitted this recipe to Urban Naturale's Pot-Luck Party Link-Up and Vegetarian Mamma's Gluten-Free Friday.