Chickpea "Tuna" Salad

April 14, 2020




• 1 15-ounce can organic garbanzo beans

• 2 celery stalks, finely chopped (about 1/2 cup)

• 2 small radishes, finely chopped (about 2-3 Tbsp)

• 2 Tbsp red onion, finely chopped

• 1 medium avocado

• 1/2 Tbsp Dijon mustard

• juice of 1/2 of a lemon

• 1/4 teaspoon paprika

• sprinkle of garlic powder

• black pepper

• 1 Tbsp capers



  1. Drain and rinse garbanzo beans and add to a medium sized mixing bowl.

  2. Finely chop celery, radish, and red onion. Add to garbanzo beans.

  3. In a smaller bowl mash avocado, then combine with Dijon mustard, lemon juice, paprika, garlic powder, and black pepper.

  4. Mix avocado mixture into the garbanzo bean/veggie mixture and combine well (mashing some of the chickpeas with a fork).

  5. Mix in capers and serve on a bed of greens and raw veggies. Enjoy!






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