Chickpea Tuna Salad
It doesn't really taste like tuna, which is, I think a big relieve for some of you, but it is a delicious spread or dip that can be used in many occasions.
I cooked the chickpeas myself which if you have the time I recommend doing. I used half the chickpeas to make hummus and then used the otehr half to make the salad the next day. If you use canned chickpeas they are not always soft enough for my taste. You can cook them for another half an hour in boiling water.
To cook chickpeas to be nice and soft add in the beginning about 1 tsp of baking soda for every 1 Kg of dry chickpeas. Also long soaking time, at least 24 hours in salty water, is recommended. NO salt when you cook! You can also add flavours when you cook the chickpeas using carrots, onion, garlic and parsley or celery or both.
Let's get to work:
400 grams(1 can) cooked chickpease
Juice from half a lemon
Fresh or dry dill
About half of a red onion
2 tbsp vegan mayonnaise
1/2 tsp mustard
Salt and Pepper to taste.
Poree the chickpeas
Chop the onion, pickles and dill to small pieces
Mix everything in a bowl and serve :)