Chickpea “Tuna” Salad

I think at this point most people are aware of the supposed dangers of mercury levels in tuna. That’s one reason to eat less of it, in addition to problems with overfishing, bycatch, and destruction of aquatic ecosystems. The info graphic below has some stats on that

SO, if you’re a tuna fan and still wanna have a tasty, sustainable, protein packed lunch, enter chickpeas. I had a sample of this a few months back at a food festival and was so impressed with it. It’s pretty much the same as a regular tuna salad with whatever you like to put in that, just replaced with mashed chickpeas!


Ingredients (makes 2-4 servings):
1 (15.5-ounce) can chickpeas, drained and rinsed
1/4 cup mayonnaise (or vegan alternative….Just Mayo Sriracha and Chipotle Vegenaise are goood)
1 tablespoon whole grain mustard
1 1/2 tablespoons vinegar
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
2 to 4 slices whole grain or artisan-style bread
2 to 4 lettuce leaves, washed and dried well

Combine everything in a food processor and pulse a few times until mixed, or just use a fork to mash up the chickpeas a bit. Serve it up on a sandwich with pickles, tomoatoes, avocado, lettuce, whatever.
Original recipe here


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