Before giving up animals and developing an allergy to Fish and Shellfish I use to LOVE tuna salad. The way my mom use to make it with mayo, sugar, relish, eggs and onions it was the best tasting thing I have ever tasted! Now remember the recipe that I am posting is modified from Forks over Knives, because I do not use high sodium foods. So here is my version!
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 1 teaspoon mustard powder
- 1 tablespoon maple syrup, agave nectar or honey
- ¼ cup diced green onion
- ¼ cup diced celery
- 1 tablespoon raw sunflower seeds (optional)
Step 1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Step 2. Add tahini, mustard, maple syrup, onion, celery, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
Step 3. Use as intended on bread or in this case I hollowed out little zucchini cups and ate the rest with cucumber slices!