This chickpea salad "vegan tuna" is refreshing, light, filling, and goes great on sandwich bread with your favorite fixings. It’s an awesome, uncooked summertime dish and travels great because none of the ingredients need refrigeration to stay fresh, so it’s perfect for picnics or packed lunches!
215oz canschickpeas/garbanzo beanssub 1 cup dry beans
3ribscelerydiced
1/3mediumred oniondiced
3tbspmustard
4tbspsweet relish
1/2tspblack pepper
salt to taste
Instructions
Prep all ingredients
Drain and rinse canned beans, then transfer to mixing bowl
Use potato masher [note #1] to mash the beans until almost no full beans are left, using a rotating/pressing motion
Add all other ingredients and mix together
Serve on bread or toast with preferred sandwich condiments [note #2]
Enjoy!
Video
Notes
You can use a food processor for this but I prefer to have less to clean afterwards
I enjoy my chickpea salad on in a sandwich with spinach or lettuce, sliced tomato and extra mustard and relish, or even just open-faced on toast with extra relish if I'm feeling lazy.