“Better than Tuna” Chickpea Salad

My new favorite recipe! It’s a great addition to the lunchtime repertoire. I love the crunch of the carrot and celery and the tanginess of the mustard and pickle.
better than tuna chickpea salad

Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, finely diced
  • 1/2 cup carrots, finely diced
  • 1/4 – 1/3 cup scallions, thinly sliced
  • 1/2 cup dill pickle, finely diced
  • 1/4 cup or so tahini (any  mayo works too)
  • 1 – 2 tablespoons mustard (stoneground or Dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1 lemon

Directions

Drain and rinse chickpeas. Place in medium-size bowl and roughly mash with a fork or potato masher. Add the remaining ingredients and combine. Thicken the consistency by adding more tahini or mayo. To thin the dressing, just add water or juice from the kosher dill pickle jar!

Serve as a salad or in a sandwich. Store leftovers in an air-tight container in the fridge for up to a week.

Download a PDF of this recipe.

Recipe adapted from Simple Veganista.

Advertisements

One thought on ““Better than Tuna” Chickpea Salad

Let me know what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s