Mock tuna salad (chickpeas/garbanzos)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15 oz.) chickpeas/garbanzos drained |
| 1 | each | Rib celery; finely chopped |
| 1 | medium | Carrot, grated (optional) |
| 1 | each | Green onion, finely chopped |
| 2 | teaspoons | Eggless mayonnaise* |
| 1 | tablespoon | Sweet pickle relish |
| ¼ | teaspoon | Salt (optional) |
Directions
Mash the chickpeas with a fork or potato masher. Leave some chunks.
Add the celery, carrot, green onion, mayonnaise, and relish. Add salt to taste. Serve on whole wheat bread or in pita bread with lettuce and sliced tomatoes.
* For a fat-free version, substitute 2 teaspoons of mustard for the 2 teaspoons of mayonnaise.
This comes from the "Food for Life" by Neal Barnard, MD. Enjoy!!! From: DEBOVSKI <jdebovsk@...>. Fatfree Digest [Volume 11 Issue 2], Oct. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
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