Mock Tuna Salad

No tuna were harmed in the making of this recipe! Presenting a vegetarian "tuna" salad made with chickpeas. Keep it in the fridge for a couple days and it might just fool you - without the fishy aftertaste.

Ingredients

2 cans chickpeas, rinsed and drained

1/2 cup minced celery

1/4 cup minced red onion

1/4 cup dill relish

1 tablespoon chopped fresh dill

3 tablespoons pickle juice

1 tablespoon Dijon mustard

1/3 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

1. Pulse chickpeas in a food processor until it looks like canned tuna (about 6 pulses).

2. Combine with remaining ingredients. Refrigerate overnight before serving.

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Mock Tuna Salad

Yield: 2

Author: Dink Cuisine

Prep time: 5 MinTotal time: 5 Min

No tuna were harmed in the making of this recipe! Presenting a vegetarian "tuna" salad made with chickpeas. Keep it in the fridge for a couple days and it might just fool you - without the fishy aftertaste.

Ingredients

• 2 cans chickpeas beans, rinsed and drained
• 1/2 cup minced celery
• 1/4 cup minced red onion
• 1/4 cup dill relish pickles
• 1 tablespoon chopped fresh dill
• 3 tablespoons pickle juice
• 1 tablespoon Dijon mustard
• 1/3 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Pulse chickpeas in a food processor until it looks like canned tuna (about 5 pulses).
2. Combine with remaining ingredients. Refrigerate overnight before serving.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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