Mock "Tuna" Salad
 
Prep time
Total time
 
A healthy alternative to tuna salad using chickpeas. Serve on wraps, bread, or a bed of fresh spinach.
Category: Lunch, Main Dish
Yield: 8 servings
Ingredients
  • 2 15-oz cans chickpeas, drained and rinsed thoroughly
  • ½ cup Vegenaise, mayonnaise, or nonfat Greek yogurt
  • 3 Tbsp Dijon mustard
  • 4 ribs celery, diced
  • ½ a medium onion, diced
  • 2 Tbsp dill pickle relish
  • ½ tsp kelp powder (optional)
  • Pinch of cayenne pepper
  • Salt and pepper to taste
Instructions
  1. Place the rinsed chickpeas into a large bowl. Using a potato masher or the back of a fork, mash the chickpeas until no whole chickpeas remain (chickpea halves and chunks are fine - we're not looking for a full mash).
  2. Add the Vegenaise/mayo/yogurt and Dijon mustard to the chickpeas and stir until combined and creamy.
  3. Add the celery, onion, relish, kelp powder (if using), cayenne pepper, salt, and pepper and mix well.
Notes
-Kelp powder is totally optional but adds a nice "oceany" touch if you can find it - I get mine at Whole Foods. -For different variations, try adding diced red pepper, a handful of cranberries, or curry powder.
Recipe by Baked In at https://www.baked-in.com/2012/04/24/mock-tuna-salad/