Chickpea “Tuna” Salad

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I looooove sunflower ‘tuna’ salad. You can try my recipe for that here. Anyways, I made this chickpea ‘tuna’ salad today, and I might have loved it even more than it’s sunflower seed sibling. I ate it all, and didn’t even take the time to make a side dish to enjoy with it. Then, I played Scrabble. It was perfect for a night of being snowed in.

Ingredients

  • 1 cup cooked chickpeas, cooled
  • 2 Tbsp bread and butter pickles, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 Tbsp stoneground mustard (any mustard will work, but I like stoneground best)
  • 1 Tbsp pickle juice
  • 1 tsp sea salt, or more to taste

First, pulse chickpeas in a food processor until crumbly, or mash with a fork. Mix chickpeas and all remaining ingredients in a bowl until well combined. Serve and enjoy. This salad would be great as a sandwich, wrapped in a lettuce leaf, on crackers, and it’s great on it’s own.

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