Chickpea "Tuna" Salad Recipe

This vegan "tuna" salad proves that mayo-based salads are all about the fixings. Don't miss the tuna—this creamy,  

zingy, crispy salad will satisfy all your canned fish desires. This quick meal is always 5 minutes away since we always keep a can of chickpeas in our cupboard.  

The ingredients 1. 1/2 cup drained, washed chickpeas (1 15-oz can) 3 tablespoons vegan mayo  

1-tbsp dijon mustard 1 finely sliced celery stalk 1/4 coarsely chopped tiny red onion  

1 Tbsp. chopped fresh dill Kosher salt Freshly ground black pepper  

To serve: sliced bread Butter lettuce Bread and butter or dill pickles   Sliced tomatoes  

Mash chickpeas into irregular bits in a medium bowl with a fork or potato masher. (A few complete is fine!)  

Stir in remaining ingredients in step 2. Add salt and pepper to taste. In Step 3, place sandwiches on bread and top with lettuce, pickles, and tomato.  

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