Chickpea "Tuna" Salad Sandwich Crunchy, tangy + tastyIngredients1 can chickpeas, or 1 1/2 cups cooked2 stalks of celery, finely chopped1/2 cup Plant-Based “Mayo”2 tsp dijon mustardSalt + pepper to tasteOptional addition: 2 tsps seaweed flakesInstructionsPulse chickpeas in a food processor or with a potato masherThey should still be chunky, not smoothMix with remaining ingredientsWill last in the refrigerator for up to 5 daysNotesMakes 1 1/2 cups
Chickpea "Tuna" Salad Sandwich
Crunchy, tangy + tasty
Ingredients
1 can chickpeas, or 1 1/2 cups cooked
2 stalks of celery, finely chopped
1/2 cup Plant-Based “Mayo”
2 tsp dijon mustard
Salt + pepper to taste
Optional addition: 2 tsps seaweed flakes
Instructions
Pulse chickpeas in a food processor or with a potato masher
They should still be chunky, not smooth
Mix with remaining ingredients
Will last in the refrigerator for up to 5 days
Notes
Makes 1 1/2 cups