So I must say, I have to thank Postmarked Heart for the inspiration to finally try this, but I didn’t follow her recipe. I wasn’t exactly trying to mimic tuna salad as much as just enjoy something on it’s own…
I have to admit, I was pretty skeptical about this – thinking that it would just taste like hummus with mayo and other things mixed in. But, I was instantly sold. Not only is it incredibly inexpensive to make, it’s super tasty and healthy to boot. Yes, I said “to boot.” Got a problem with it?
I found myself eating it right out of the bowl I made it in, but you could use in however you’d use chicken or tuna salad. On crackers, in a pita pocket (my favorite), or stuffed in a tomato. If you want to put in on a sandwich, I highly suggest mashing up the chickpeas a lot more than I did. Otherwise, you will be picking chickpeas off your boobs. Yep, I did.
In a bowl, bucket or hat, smoosh to your desired smooshiness
1 15 ounce can chickpeas, drained (don’t suggest rinsing)
Then mix in
1-2 stalks celery, chopped
1 small onion, minced
1 Tbsp Veganaise, or your favorite mayo
1 Tbsp lemon juice
1 tsp dried dill weed
salt and pepper to taste
It really does taste even better after it’s chilled and marinaded for a while, but I nommed on it right away…
While this did pass the test of 3 male omnivore coworkers, the husband figure needed a little more convincing. We shall try again, I think we’ll try the old bay next time. 🙂