Chickpea “Tuna” Salad

I totally FAILED in getting a picture of this super yummy salad, but that might just tell you how delicious it tasted!  It was gone before I could document it!  You can eat this on its own, as a dip, wrapped in greens, or spread on your favorite sandwich.  However you enjoy it, it is tasty, filling and energizing!

I adapted this from two recipes, one at thekitchn.com and PostPunkKitchen.com, because they were so similar!

 

2 Cups Chickpeas (I used dry, but if you use canned please drain and rinse)

1/4 cup or so Mayonnaise or substitute

1 Tbsp Brown Mustard (recipe calls for whole grain)

1 1/2 Tbsp Umeboshi Vinegar (which is easier to find than you’d think and really makes the taste of the whole salad)

2 Tsp Celery Seeds

1 rib Celery chopped

1-2 Scallions, chopped

pinch Cayenne Pepper

Fresh Ground Black Pepper

Hey:  If you really want to simplify things throw everything in your food processor and let er rip.  Once things reach the texture you like, you’re done!  If you like to have a smoother less chunky salad, follow the steps below…

Step 1:

Place Chickpeas into food processor and pulse until beans start to break down.

Step 2:

Add all other ingredients and continue to pulse until well combined and the texture you like.

 

Eat or store, and enjoy!  I ate this with other salads, on its own, and wrapped in kale!

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