Chickpea “UnTuna” Salad

I love how versatile vegetables and legumes can be. The flavors and textures are just incredible, and I never tire of them. I can’t really get enough of chickpeas at the moment, and that is doable because they can be prepared and flavored so many different ways. Enter….Chickpea UnTuna Salad!

KitchKat catering, whom I work with for the food delivery component of Little Green’s programs, made a version of the UnTuna Salad for our January cleanse, and I wanted to try my own recreation of it–I loved hers so much! (By the way, we are offering food delivery in February, and the deadline for orders is tonight–Wednesday–at midnight! Check out our amazing menu!)

One of the key components of our version is the vegan mayo. I use Sir Kensington’s Classic Fabanaise because it is both vegan and sugar-free (not easy to find.)

Chickpea “UnTuna” Salad

2 cans of chickpeas, drained and rinsed
zest of one lemon (reserve half for garnish)
1/2 lemon
2 celery stalks, diced
2 small shallots, diced
4 Tbsp. Fabanaise (I use Sir Kensington’s Classic Fabanaise)
2 tsp. dijon mustard
1 tsp. sea salt
freshly ground pepper
1/2 tsp. fresh or dried dill
1/2 tsp. dried basil
chives (for garnish)
parsley (for garnish)
rosemary (for garnish)

Mash half the chickpeas. You can either use a potato smasher or just put them in your cuisinart. Add the lemon, the mayo, and the dijon and mix well. Add all other ingredients except the garnishes, and stir until well combined (adding more mayo if desired.) Garnish with fresh chives, parsley, rosemary and lemon zest. Will last 3 days in fridge in a sealed, glass container.