Chickpea “Tuna” Salad
Before swearing off meat, including fish, I ate a lot of tuna salad. I found it to be a good protein and calorie source while studying and was good recovery food from cycling, swimming, etc. I would make up a big batch of it and eat it all week. Now, as a vegetarian, I substitute chickpeas for the tuna and get the same benefit, plus extra fiber!
– Dry chickpeas
– Celery, chopped
– Carrot, diced or shredded
– Onion, diced
– Greek Yogurt or mayo (I prefer greek yogurt since I don’t like mayo very much)
– Salt, pepper, paprika
Start withe the chickpeas. Soak them overnight or at least 6 hours ahead of cooking. I try to use dry beans as much as possible since they are cheaper, not salted like crazy, and don’t sit in cans, which have linings that are questionable. Bring the chickpeas to a boil, cover, and simmer for at least an hour. I usually splash some apple cider vinegar in while they cook to aid digestion, but you can use whole garlic cloves, kombu, a bay leaf,and a few other acids to accomplish the same thing.
After the chickpeas are cooked, cool them down under cold running water. Chop up your celery, carrot, and onion, and dollop on your yogurt or mayo. Add in your chickpeas and mash the heck out of them with the back of a fork to mix them all up. The mashing is important because, otherwise, you just get a weird mixture of whole chickpeas and chopped veggies. Salt and pepper to taste at this point, too.
Serve on whatever you want (toasted baguette in the picture) and dash some paprika on the top for color and flavor. You’ll never miss the tuna in this recipe.