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.
- 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.