Tuna salad is packed with fat and a funky smell. Don’t get me wrong, I love tuna fish salad – thick and laden with mayonnaise… yum! But living healthy requires a slight reboot on that yumminess. Sure I could just switch out the regular mayonnaise for an other moisturizer like fat-free mayo but to be honest, I had a bunch of chickpeas (garbanzo beans) on hand that I was soaking so I put this together. I made something similar years prior from some recipe and the idea of that mock tuna salad remained with me as I made this:
Chickpea Salad Sandwich Filling
2013-04-03 19:45:56
Ingredients
- 2 cups chickpeas (soaked, rinsed, & drained)
- 1/2 cup shredded carrots
- 1 small onion, diced finely
- 3 tablespoons fat-free sour cream
- 1 teaspoon dried dill
- sea salt & fresh-ground pepper, to taste
Instructions
- pulse chickpeas in a food processor until smashed.
- add chickpeas to a medium-sized bowl.
- add in carrots, onions, sour cream, dill, salt & pepper.
- stir until well combined.
Notes
- This can be eaten right away but tastes best when you let the flavors "marry" in the fridge overnight.
- This salad stores well & travels well.
- Best served on a sandwich with: cucumber slices and plain greek yogurt or lettuce & tomato.
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