Although this chickpea tuna salad is entirely vegan, it tastes just like the real deal, thanks to a dairy-free mayo-mustard dressing studded with pickle relish and fresh herbs.
Ingredients
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup vegan mayonnaise
2 tablespoons dill pickle relish
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
Instructions
1Mash the chickpeas
2Rinse and drain the chickpeas. Add the chickpeas to a large bowl and mash them to your desired consistency.
3Combine the rest of the ingredients
4Next, stir in the onion, celery, mayonnaise, dill pickle relish, parsley, fresh dill, mustard, salt, paprika and pepper, mixing gently until well combined.
5Refrigerate
6Cover the bowl, then refrigerate until you're ready to serve.
