Name: Chickpea 'Tuna' Salad
Prep time: 5 min
Total time: 5 min
Yield: 3
Ingredients: 1 can (15.5 oz) chickpeas, low-sodium and/or no-added salt, drained and rinsed; 3 tablespoons mayonnaise; 1 teaspoon yellow mustard; 1/4 cup celery (2 small stalks of celery), diced; 1/4 teaspoon black pepper; Optional add-ins: 1 tablespoon chia seeds, diced red onion, sprigs of dill

Ingredients

Units Scale

1 can (15.5 oz) chickpeas, low-sodium and/or no-added salt, drained and rinsed
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1/4 cup celery (2 small stalks of celery), diced
1/4 teaspoon black pepper
Optional add-ins: 1 tablespoon chia seeds, diced red onion, sprigs of dill

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Instructions

1. Mash: Roughly mash the chickpeas. Use a fork and/or a potato masher and mash just about 3/4 of the chickpeas. By mashing, you allow the salad to stick together. You could use a food processor to mash the beans; however, I find that it makes them into mush too quickly and is another dish to wash. The name of the game is to keep it simple.
2. Next, add the celery, onion (if using), mayonnaise, mustard, and black pepper. Stir well to combine. Adjust seasoning as desired.
3. Serve on toasted bread for a sandwich, on top of crackers for a quick appetizer, or eat with a spoon!

Author: Amy's Nutrition Kitchen
Prep Time: 5