Chuna (Chickpea “Tuna”) Salad

Tuna salad sandwiches make us feel nostalgic.   Coming from the south, tuna salad sandwiches were a staple at baby showers, picnics and yes even school lunches despite the apparent smell!

Flash forward to a day when comfort foods have all be recreated to meet all dietary preferences, we now have a new spin on this classic favorite.   And just like the original, it’s versatile!   You can serve this on bread as a sandwich, it’s awesome as dip with cracker or even on a bed of lettuce as a low carb wrap.

I N G R E D I E N T S

• 1 (14 oz.) can chickpeas, drained and coursely mashed with a potato masher
• 3-4 tablespoons of vegan may0
• 1/2 cup of chopped red onion
• 1/2 cup of chopped celery
• 1/4 cup of chopped dill pickles
• 1 teaspoon of mustard
• 1/2 teaspoon of apple cider vinegar
• himalayan salt & cracked pepper to taste

Place all ingredients in a bowl and mix until well blended.   Can be doubled and kept in the refrigerator for a couple of days.   Variations:   1 teaspoon of curry powder for   a flavorful twist.   Substitute onion, pickles and mustard for diced green apple, dried cranberries and walnuts!