Chickpea “UnTuna” Salad
  • 2cans chickpeasdrained and rinsed
  • zest1 lemonsreserve half for garnish
  • juice1 lemons
  • 2 celerydiced
  • 2 shallotsdiced, or red onion
  • 1Tbsp. relish
  • 4Tbsp. FabanaiseI use Sir Kensington’s Classic Fabanaise
  • 2tsp. Dijon mustard
  • 1tsp. sea salt
  • freshly ground pepper
  • 1/2tsp. fresh or dried dill
  • 1/2tsp. Dried basil
  • chivesfor garnish
  • parsleyfor garnish
  • rosemaryfor garnish
  1. 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.