Weirdly enough, as a kid/human who kinda hates fish…I always LOVED tuna. Like canned tuna fish, about the fishy fish there is! And once I went vegan, this fish-hating tuna-loving gal truly missed a good tuna salad. This recipe can be made in 5-10 minutes (depending on how fast you chop) and works great on its own as a dip, on a bagel, or as part of my delicious crunchy chickpea “tuna” melt!

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Recipe

Serves: ~12oz

Cook time: 5-10 minutes

Ingredients:

• 1 can of chickpeas
• 1/3 cup celery
• 1/4 cup red onion
• 1/4 cup vegan mayo (favorites are: Plant Perfect, MNMLST, or Chosen Foods)
• 1/4 cup fresh dill
• Juice from 1/2 a lemon
• 1/2 tbsp of pickle juice (Grillo’s of course)

Instructions:

• Drain & rinse chickpeas, add to a bowl
• Mash chickpeas
• Dice onion & celery
• Chop dill
• Add all ingredients to the mashed chickpeas
• Mix & serve or store!