Better than Tuna Salad

This is a recipe I tweaked a little, from the cookbook The Vegan Table by Colleen Patrick-Goudreau. This really is better than tuna! It uses garbanzo beans instead of tuna, when these beans are chopped up they give a similar feel to tuna but without that unappealing fishiness.

Better than Tuna Salad

Ingredients:

2 cans chickpeas (garbanzo beans)

1/2 cup eggless manyonnaise (I used Veganaise, but look for Trader Joe's reduced fat mayo, It is an eggless, dairy-free mayo)

1 red bell pepper, finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

4 Tbsp fresh parsley, finely chopped

1 Tbsp Dijon mustard

salt and pepper to taste

Cayenne pepper to taste

Grind chickpeas in a blender, to small flaky pieces. 

Mix all ingredients in a large bowl with chickpeas.

Season to taste.

You can make into a sandwich or serve a top some leafy lettuce. We used Dave's Killer Bread and made sanndwiches with lettuce and sprouts. Delicious.

Enjoy!