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What you'll need
Ingredients
Directions
1.
Prep salad:
Drain 1 can of chickpeas, and reserve 3 Tbsp of chickpea can liquid .
2.
Place chickpeas into a wide bowl, and begin to mash them. Add up to 2 Tbsp chickpea can liquid to help the consistency resemble a chunky tuna salad. Set aside.
3.
Prep vegetables: finely chop celery into small pieces, dice red onion, chop cilantro, mince jalapeno pepper. Add them to the mashed chickpeas.
4.
Make vinaigrette:
add 1 tsp salt, ½ tsp fresh cracked black pepper, 1 Tbsp chickpea can liquid, olive oil, honey, and two garlic cloves to small blender OR mince garlic and whisk all ingredients together. If vegan, omit or substitute maple syrup for honey.
5.
Add half the vinaigrette to chickpeas and veggies, mix well and taste. Adjust flavor to your liking with more vinaigrette or salt, pepper, and lime.
6.
Eat as you would tuna salad! Over sliced toast or a tostada.
Chef's Tips
Chef Kevin loves to eat his with hot sauce and sliced avocado.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 2
| Amount Per Serving | ||
|---|---|---|
| Calories 300 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat 1 g | 5% | |
| Sodium 35 mg | 2% | |
| Total Carbohydrate 49 g | 18% | |
| Dietary Fiber 13 g | 46% | |
| Protein 17 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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