Chickpea Salad

Sometimes referred to as “Tu-no” Salad

Ingredients: 

1 ½ cups cooked chickpeas or 1-15 ounce can no-salt or low sodium chickpeas drained

2-3 scallions chopped, yield ⅓ cup

2-3 celery stalks, chopped, yields ⅓ cup 

1 heaping tsp Dijon mustard 

1 tsp low sodium miso (optional)* 

1 tsp garlic powder, or chop one clove garlic 

¼ cup water 

1 tsp lemon juice 

2 tbl chopped dill, or 1 tsp dried dill 

Black pepper to taste 

Chef Note: My favorite chickpea miso is South River Certified Organic 

---

Directions:

• Place chickpeas in a medium bowl and smash beans with a fork or a potato masher. 

• Add chopped scallions and celery. 

• In a small bowl make a dressing using Dijon, miso, garlic powder, water, lemon juice and dill. 

• Mix dressing into the chickpea mixture, add black pepper and adjust using water for consistency. 

Additions: Chopped capers, pickles, cornichons, a tsp of kelp granules

Serving Suggestions: 

Serve over salad greens.

Toast bread if desired, add sandwich toppings, sliced tomatoes, avocado, lettuce. 

Place a lettuce leaf on a work surface and fill with about ⅓ cup of the bean mixture; fold up burrito-style.