15 ouncecanchickpeas or garbanzo beans(drained and rinsed)
⅓cupwhite or red onion(chopped)
⅓cupcelery(finely chopped)
½cupgrated carrots(about 1 large Carrot)
⅓cuppickleschopped up
Optional: Bread or lettuce to serve on, or enjoy this recipe plain.
DRESSING:
3teaspoonsspicy brown mustard
3tablespoonsnatural tahini
½teaspoonapple cider vinegar
2teaspoonsonion powder
2 - 2 ½tablespoons water (add last, you want it to be pretty thin so it will mix in and evenly coat everything)
Instructions
First drain and rinse the can of chickpeas and add them to a large mixing bowl. (you can peel the skins off if they bother you but I personally did not)
Using a fork or a potato masher, mash chickpeas, some chunks are ok but mash as best you can.
Chop up the onion, celery, pickles and grate the carrot. Add them to the bowl of mashed chickpeas, give it a stir.
Mix up the dressing in a separate small bowl, add the water last just to thin the dressing. Pour it on top of the mixture and stir everything up until it is well coated. (if you like really heavy dressing then double the dressing recipe)
Makes about 4-6 sandwiches worth depending on size of bread. Serve immediately or place in the fridge to chill. Store in a sealed container in the fridge for up to 3 days, great for meal prep.
Video
Notes
Flavor: If you would like a more "fishy" flavor you can add 2 sheets of seaweed finely smashed up, I personally don't love a fishy flavor but if you're going for a more tuna fish flavor use the seaweed.Dressing: If you don't want to make your own dressing you can certainly use vegan mayo, my favored brand is "follow your heart" it still tastes great with vegan Mayo, I just like to add extra nutrients with the tahini sauce above.