It’s not a coincidence if this healthy chickpea mixture reminds you of a tuna salad you remember from childhood!
PREP min / SERVES
- INGREDIENTS
- 15 oz canned CHICKPEAS, drained and rinsed
- 1/2 c finely chopped CELERY
- 1/4 c finely chopped RED ONION
- 2 Tbsp chopped parsley
- 1/3 c AGUAFABA, reserved from chickpea can
- 2 Tbsp DIJON MUSTARD
- 1 tsp LEMON JUICE
- 1/2 tsp DRIED DILL (or 2 tsp FRESH DILL)
- Few pinches of SEAWEED FLAKES (optional)
- BLACK PEPPER, to taste
- DIRECTIONS
- Mash about half the CHICKPEAS
- Stir in CELERY, ONION, and PARSLEY
- In a separate bowl, mix AGUAFABA, DIJON MUSTARD, LEMON JUICE, DILL, SEAWEED FLAKES, and BLACK PEPPER
- Pour the mustard sauce onto the chickpea mixture and mix until well-coated
Fruit & Stuff 