Chickpea Tuna Salad

Yield 2-3 servings
  • 1 can of chickpeas (garbanzo beans)
  • 1/4 cup vegan mayonnaise
  • 3/4 cup celery, chopped
  • 1/4 red onion, diced
  • 1/2 teaspoon dijon mustard
  • 1/4 cup of diced dill pickle (about 1 spear)
  • Good shake each of paprika and cumin
  • Squeeze of fresh lemon juice
  • Cracked black pepper
  • Sea salt, to taste

1. Rinse the chickpeas well and drain. Put 3/4 of the chickpeas in a Nutribullet or food processor and pulse until they become crumbly.

2. Combine all ingredients in a large bowl, taste and adjust to your liking.