Chickpea “Tuna” Salad
Based on the recipe from Rouxbe Cooking School.
drained and rinsed
finely minced red onion
medium celery stalks,
Nori Seaweed Flakes
stone ground or dijon mustard
Add the chickpeas into a medium sized bowl. Using a potato or avocado masher, gently mash the chickpeas. Do not overmash, leave the chickpeas slightly chunky.
Fold the other ingredients into the chickpeas until combined.
Serve immediately, on bread, crackers or over lettuce.
Chickpea “Tuna” Salad https://beautyandthebeets.com/chickpea-tuna-salad/