Chickpea Tuna Salad(there's no tuna in it)

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

 

i make a version of this all the time to substitute for tuna salad....MMM....so yummy...

 

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.