"Tuna" Chickpea Salad

Ingredients

Chickpeas

Veganaise (or any other vegan mayo)

Pickles

Capers & Caper Brine

½ Red Onion (small)

Juice & zest of ½ or 1 Lemon (to taste)

Dill

Dijon Mustard

Garlic Powder

Salt & Pepper

Method

In a large bowl use a potato masher to break down the chickpeas, don’t worry about mashing every chickpea. The different textures add to its charm.

I don’t have exact measurements because I believe this comes out best when we use our own intuition on how we like the different flavours.

Start with one or two tablespoons of mayo and ½ teaspoon of Dijon. Remember the caper brine and lemon juice will both add moisture. You can always add more mayo later.

Chop the pickles into small pieces, as small as you can manage. Finely chop the capers, dill and red onion. Add to the chickpeas. Also, add 1 or 2 teaspoons of caper brine. Less Is More.

Add in ½ teaspoon of garlic powder. Combine thoroughly. Taste and season to taste.

Serve chilled.

Enjoy!