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.