No-tuna salad

Description

I have been making this recipe for years. It is really great with dijon pumpkin seed dressing (in our archives) over a bed of mixed greens. It is also great to serve to guests. I do not recommend eating bread, but quite often it is spread on sandwiches as well.

Ingredients

  • 2 cans low sodium chickpeas
  • 1/2 cup vegenaise
  • 1 medium red bell pepper
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 cup walnuts, chopped
  • 1 tablespoon dijon mustard
  • himalayan salt and pepper to taste

Instructions

  1. Loosely mash chickpeas with a fork or pastry cutter. Add all other ingredients to a bowl and mix well. Serve with seeded, gluten free crackers or as a salad.

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