Chickpea "Tuna" Salad
Ingredients
- 1 can Mashed chickpeas
- 1/4 Cucumber (diced)
- Tomatoes
- 2 Celery sticks (diced)
- 1/4 Red Onion
- 1-2 tbsp Dijon Mustard
- A few drops of Apple cider vinegar or lemon
- Vegan creme fraiche (enough to cover)
- Salt & pepper
- Sweet corn (optional)
- Avocado (optional)
- Liba bread
- Tahini
- Mango chutney
- Salad
Preparation
In a mixing bowl, combine the mashed chickpeas, diced cucumber, diced celery, finely chopped red onion, and a few chopped tomatoes.
Add 1-2 tablespoons of Dijon Mustard to the mixture for flavor.
Squeeze a few drops of apple cider vinegar or lemon juice to add a tangy kick.
Gently fold in vegan creme fraiche until the mixture is well coated. Adjust the amount to your liking.
Season the mixture with salt and pepper to taste.
If available, add sweet corn and diced avocado to the mixture for extra texture and flavor.
Serve the chickpea "tuna" salad on Liba bread, drizzled with tahini and mango chutney, accompanied by a side salad.
