Chickpeas "No-Tuna" Salad

With this recipe you can play around with the quantity of the ingredients to suit your taste buds.

If you prefer to make your own vegan mayonnaise, click here for recipe.

Servings 2

1 ¾ - 2 cups or 1 can of cooked chickpeas drained
¼ cup celery chopped
1 heaping tbsp vegan (egg-free) mayonnaise
2 tsp mustard
1 heaping tsp onion finely chopped, or 3 inches of 1 scallion, chopped
Salt and black pepper to taste
Optional ingredients (choose all or some): 1 heaping tbsp raisins, ¼ cup chopped sweet peppers, 1 heaping tbsp chopped apple, chopped hot peppers to taste.

Add the chickpeas to a food processor and pulse until slightly blended to your desired texture. Do not over pulse into a paste.
To a large bowl, add the chickpeas and all the ingredients. Mix thoroughly. Taste to see if you need to add more mustard, mayonnaise or salt.
Eat immediately or let it sit in the refrigerator for about 30 minutes to let the flavors marinate before serving.

Pairing:

Serve in a sandwich, pita bread or wrap with lettuce and cucumbers, or with a side salad.

Serve as a snack with crackers, raw carrots, celery or cucumber.

Serve over a large salad.