Chickpea 'Tuna' Salad

Ingredients

1 can of chickpeas, drained and rinsed

2 tablespoons Veganaise or Mayo

1 teaspoon Dijon Mustard

1 teaspoon Apple Cider Vinegar

2 tablespoons chopped fresh dill
Juice 1/2 lemon

4 stalks celery, chopped

1/2 red onion, minced
1 tablespoon fresh parsley, chopped

Dash of cayenne pepper

Sea salt/Black pepper to taste

Method

Combine all ingredients in large bowl with flat bottom. Using a potato masher or fork, mash the chickpeas well until it forms a “tuna salad” consistency. I put my chickpeas in a food processor or blender for about 5 seconds.

Ways to eat chickpea salad:

• serve on lettuce wraps

• serve in a wrap with avocado and tomato

• serve on a salad

• serve on toasted sourdough bread with avocado and tomato

As seen on Bonberi, this is a favorite recipe in our home and at our cafe.