I love chickpeas. They are so versatile. You can even use the liquid.
Have you ever heard of aquafaba? That’s the liquid resulting from the chickpeas. You probably dump it down the sink. You can use it for many things. It can be whipped up like a meringue. It’s also a good egg substitute. But that’s a story for another day.
Do you like a good tuna salad sandwich? Here is a healthy vegan alternative that tastes pretty close to the real deal. I really like it and you might also. And it’s made with, you guessed it…chickpeas. Check it out.
Depending on how aggressively you mash the chickpeas, it could end up being a very flavorful hummus. Either way, it’s quite tasty.
Not Tuna Salad (Adapted from Forks Over Knives)
- 1 can chickpeas rinsed and drained
- 3 Tbsp tahini
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced pickle
- 1 tsp capers drained and chopped
- sea salt and pepper to taste
- In a bowl, mash chickpeas with a fork
- add remaining ingredients and mix
- can be used as you would on a sandwich or over a crisp green salad
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