Chickpea "Tuna" Salad

 

Dip or Sandwich Filling

 

Ingredients:

4 c. cooked or canned Chickpeas (garbanzo beans)

2 tsps. powdered Kelp

4 tsps. wheat-free organic Tamari

1 tbsp. Lemon juice

1/2 unit c. organic Veganainse

2 stalks of Celery, finely diced

3 tbsps. of finely diced Onion

1/4 unit tsp. ground Dill Weed or ground Dill Seed

1/2 unit tsp. Paprika

 

 

Instructions:

1. Drain the chickpeas and put them into a large bowl. Use a potato masher and partially mash them - not to a totally blended mush, only enough so each bean is a little bit flattened, and a few chunks remain. Sprinkle in the kelp, add the tamari, lemon juice and Veganaise and mix well. Add the onion, celery, dill and paprika and stir. Serve on a bed of lettuce, with rice crackers, or as a sandwich filling with lettuce and tomatoes.

 

 

Source(s): "Get off Gluten" by JoAnn Farbs