Chickpea of the Sea

This is a great base recipe for a “Tuna” salad. You can always add grated carrots, finely chopped olives, or finely chopped celery to the mix as well. Fantastic served on toast, or made up into a sandwich or wrap – add lettuce, tomato, cucumber & avocado. I also love it straight up, or with crackers for a snack. This will turn a ho-hum salad into a delicious & nourishing meal! Enjoy!

Ingredients
1 15 oz can of garbanzo beans, rinsed and drained.
1⁄2 cup dill pickle relish, finely chopped dill pickles, or cornichons.
Vegan mayo to desired consistency.
Squeeze of yellow mustard.
1 tablespoon finely chopped fresh dill.

Instructions

1. Add garbanzos to food processor and pulse until they are a crumbly texture. If you don’t have a food processor you can smash them up with a fork in a bowl.
2. Remove garbanzos from food processor, and place into a medium sized bowl.
3. Add pickles, mayo, mustard, and dill.
4. Stir to combine. Enjoy!