Recipe: Chickpea of the Sea Salad
I’m always fishing (pun intended) for a good protein packed lunch idea, preferably one I can make in a big batch and eat throughout the week. This chickpea/imitation tuna salad works perfectly. I have been eating it all week for lunch on top of a bed of spinach and also as a snack on a cracker. Yum! Enjoy!
Chickpea of the Sea Salad
(adapted from ohsheglows.com)
1 14 oz. can chickpeas, drained
3 Tbsp Vegenaise or Mayonnaise
2 tsp Dijon mustard
2 tsp lemon juice
2 stalks celery, finely chopped
3 green onions, thinly sliced
1 Tbsp capers
1 clove garlic, minced
2 tsp fresh dill, minced
Salt and pepper to taste
In a food processor pulse chickpeas with Vegenaise or mayonnaise, mustard and lemon juice, until mixure is blended but still chunky. Alternatively, you can mash the ingredients together with a potato masher.
Transfer to a medium bowl and add remaining ingredients. Stir to combine. Serve on crackers or on a bed of mixed greens.