Apparently, when you eat six cupcakes for breakfast, you don’t feel well. This calls for a fresh and clean lunch, and what’s cleaner than chickpeas?
At Blackbird last night one of their newer menu items was a Chickpea “Tuna Salad” Wrap, and I figured I would put my own spin on this suddenly popular dish.
Chickpea “Tuna Salad”
makes four servings
1 Can Chickpeas, drained and rinsed well
2 Tbsp Veganaise
1 Whole Kosher Dill Pickle, chopped
1/2 Tsp Celery Salt
Salt and Pepper, to taste
In a bowl, mash chickpeas, leaving a few whole beans. Mix in Veganaise and chopped pickle and mix well. Add celery salt and salt and pepper, stirring until combined. Serve with a pickle spear or on toasted bread.