Yields 4 to 6 servings
When I was younger, I ate so many tuna sandwiches. They were delicious and easy enough for a kid to make. All I had to do was open up a can of tuna, add some diced veggies and a dollop of mayo, and—boom—lunch was served. This recipe brings me back to those days, and the taste is surprisingly familiar. Thankfully, this salad features a cheaper, healthier, more sustainable, kinder protein. Plus, I think it’s much tastier to boot.
Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed
3 tablespoons vegan mayonnaise
½ tablespoon classic mustard
¼ cup diced red onion
¼ cup diced celery (about 1 rib)
Salt and pepper, to taste
Optional Additions:
1–2 tablespoons diced dill pickles added in step 2
½ teaspoon kelp powder added in step 2
½ cup halved grape tomatoes added in step 2
1 cup shredded romaine lettuce added in step 2
Directions:
1. In a large bowl, mash the chickpeas with a potato masher or fork.
2. Add the mayonnaise, mustard, onion, celery, salt, and pepper, and mix together thoroughly.
3. Serve the salad on its own, wrap it in lettuce or pita, or scoop it up with crackers or chips.
TONI’S TIPS:
>>If you don’t have vegan mayo, you can change up the flavors by adding more mustard and 1 tablespoon red wine vinegar.
>>To save time, you can pulse the chickpeas in a food processor for a couple of seconds instead of mashing them by hand.
MY TIPS:
