Like a lot of my recipes, this was borne out of a craving. I missed the comfort of a tuna fish salad on toasted buttered bread like you wouldn’t believe. I have tried mashing jackfruit and it’s FINE, but it lacks the dry, flaky texture of tuna fish. I tried mashing a lot of different kinds of beans and nothing beats chickpeas. I love the meditation of taking the skins off of chickpeas, but for this recipe you can leave them on! Not only do they provide extra vitamins and fiber, but they give that flaky and chewable texture that satisfies.
Serves 4
Ingredients:
1 Can Chickpeas
1/4 Cup Mayo (or Hummus or Tahini)
1/4 Cup Chopped Celery
1/4 Cup Chopped Pickles
2 Tablespoons Pickle Juice
2 Tablespoons Lemon Juice
1/4 Teaspoon Garlic Powder
Salt to Taste
Pepper to Taste
Dash of cayenne (optional)
Directions:
- Drain chickpeas DON’T RINSE*.
- Mash in a large bowl with potato masher until fishy texture.
- Mix in mayo.
- Chop ya veggies and add to bowl with mashed chickpeas.
- Juice your lemon and add to lemon juice to large bowl with other ingredients.
- Stir to combine ingredients.
- Add garlic powder, salt, pepper, cayenne (if using) and stir gently to mix.
- Enjoy!
Notes:
*You want the chickpea juice (or aquafaba) in this mix. While you’re mashing the chickpeas, air will be incorporated into the juice and will lend a light airy texture to the final product.
