If you normally don’t eat fish/meat like me, but still want that tuna/chicken salad taste and texture; I hope you give this recipe a try! I used chickpeas, simple spices, and veggies to give some crunch and a ton of flavor. Who said eating more plant based foods has to be boring?
Chickpea “Tuna” Salad
Servings: 3-4 entrees or 5-7 servings as a side dish
Ingredients:
- 1 can of chickpeas or white beans, drained and rinsed
- 2 ribs of celery, chopped
- 1 cup of baby carrots, chopped
- 1/2 cup of radishes, chopped
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1/4 cup hummus
- salt + pepper to taste
- 1/4 tsp garlic powder
- hot sauce (optional)
Directions:
- Use a fork or potato masher to mash some of the chickpeas
- Combine all other ingredients and mix well
- Let flavors marinate for 2-3 hours
Serve over a bed of greens, slice of bread or crackers for a snack!
