Chickpea Tuna Salad from Vegan Vittles by Jo Stepaniak Stuff this into whole wheat pita pockets or fresh whole tomatoes. A yummy, perfect treat on a hot summer day! 1 can (15 or 16 ounces) chickpeas, rinsed and drained (about 1 3/4 cups) 1/2 cup finely diced celery 2 tablespoons freshly squeezed lemon juice 1 green onion, thinly sliced 2 tablespoons minced fresh parsley (optional) 2 tablespoons extra-virgin olive oil 2 teaspoons well-drained pickle relish 2 teaspoons brown mustard 1/4 teaspoon paprika Salt and black pepper Coarsely chop the beans in a food processor or mash with a potato masher or fork. Stir in the remaining ingredients and mix well. Chill thoroughly before serving. Will keep refrigerated for a week in a closed container. Yield: 2 to 4 servings
Yeah, this is good. I went vegetarian a couple of times and this was always a staple for me. Gotta have my tuna, and when I can't have my tuna, I gotta have my chickpeas.