This is a delicious and healthy alternative to tuna salad. I like to use this on sandwiches, in wraps, on top of salads, or even by itself. This recipe is a winner for kids’ lunches too.
3 cups chickpeas (cooked and drained)
4 tsp dijon mustard
4 tsp vegan mayo*
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tbsp real, cultured dill relish
1/8 tsp liquid smoke**
sea salt and pepper to taste
*You can make your own vegan mayo or use store bought.
**If you don’t have liquid smoke, you can use smoked paprika instead of regular paprika in the recipe. The flavor will be a bit different though.
1. Pulse chickpeas in a food processor until they are all broken up and resemble a crumble. Do not over-process; we are not making hummus, right?
2. In a large bowl, combine the ground chickpeas with all of the other ingredients and mix together with a fork.
3. Store in an air-tight container in the refrigerator. This keeps for one week.