Vegan Chickpea "Tuna" Salad

1 can chickpeas (garbanzo beans), drained
1 tablespoon mustard
2 tablespoons sweet white miso paste (Miso Master is my favorite and is sold at our local grocer)
½ cup vegan mayonnaise
¼ cup green onion, finely chopped
½ cup red (or green) bell pepper, finely chopped
1 clove garlic, minced
¼ cup sweet pickle, finely chopped (relish works here too)
1 teaspoon celery seeds
1 teaspoon sea salt
fresh tomato slices (optional)

Directions:
In a medium storage-ready bowl, mash the chickpeas with a fork. You don’t need them all completely mashed, but mostly.

In a small mixing bowl, combine the mustard, mayo and miso paste and stir together until well combined. Add the remaining ingredients to the mayo mix and stir well.

Combine the mayo mix to the mashed chickpeas and stir until everything is all meshed together nicely. You can place the lid on your container and let the Vegan Tuna Salad ingredients sit together for awhile, or feel free to dive right in.




Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DUTCHBUTT.