So, I owe a lot of my interest in health and nutrition to my mom. Growing up, she always had a book in her hand, and still does to this day… always sending me emails or text messages about the health benefits of certain foods or why I need to stock up on certain vitamins and minerals. And I wouldn’t have it any other way!
Even when I was younger, and all the other kids got peanut butter & jelly sandwiches for lunch with Doritos chips and Little Debbie desserts, I would open my lunchbox and find tuna salad, packed with spinach, onions, sprouts and then have carrot and celery sticks on the side (and of course, a Scripture verse and sweet note from my mom written on my napkin). Even coming home from school, when the average kid probably got a little snack of milk and cookies… my sister and I were greeted with tomatoes, broccoli and carrots. My mom would set the veggies on a tray on the ground so we could pretend that we were Peter Rabbit, stealing the veggies from the Farmer’s garden :)
When I originally started putting this recipe together, I was assuming it would taste like chicken salad; however, the final product is remarkably close to tuna salad, without the fishy taste. This is because the chickpeas have an amazing tuna-like texture when we use a potato masher or fork to mash them a bit. I promise you this… try out this recipe, and you will definitely be saying, “I can’t believe it’s not tuna!”
- 1 15-oz can chickpeas, drained & rinsed
- ¼ cup dill pickles, finely chopped
- ¾ cup purple onion, finely chopped
- 2 ribs celery, diced
- 2 Tbs vegan mayo
- 2 tsp whole grain mustard
- 2 tsp dried dill weed
- ½ tsp ground black pepper
- ¼ tsp pink himilayan sea saly
- ¼ tsp turmeric
- First, using a potato masher or fork, mash the chickpeas into a shredded texture, leaving a few chickpeas whole.
- Combine all remaining ingredients with the chickpeas.
- For a sandwich, top off with some alfalfa sprouts, shaved carrots and spinach leaves!