Chickpeas are one of my favourite beans and it is very versatile to use in a number of recipes. Instead of having a tuna salad sandwich, this mashed chickpea salad is a great alternative. I included the vegetables and condiments that I usually add to tuna; you might have favourite things that you would add to this kind of salad.
I had this salad on toast and added some garden cherry tomatoes and cucumber as additional side vegetables. Both the DH and I enjoyed it and found it very filling.
INGREDIENTS:
1- 15 oz/540 ml can of chickpeas, rinsed and drained
2 radishes, finely chopped
2 tbsp fresh dill, chopped
small celery stalk, finely chopped
3 sweet gherkins or 2 baby dills, chopped
1 tsp Dijon mustard
2 tbsp mayonnaise (or more based on taste)
salt and pepper to taste
DIRECTIONS:
Add the chickpeas to a medium size bowl and mash them with a fork. An alternative is to put them into a food chopper and pulse them until they are smashed but not pureed. Add the rest of the ingredients to the bowl and combine them with the chickpeas.
Serve on toast or with crackers. Serves 3 to 4.
