Better Than Tuna Salad

This is so good.  I have made this salad for some of my clients and they have really liked it.  It is really fresh tasting and is good either in a wrap, served on greens, or on some whole grain bread with some romaine leaves.  If you want to add a “from the sea” flavor, add some dulse flakes.  If you live in Aspen, you can get them in the spice section at Clark’s Market and you can get them at most Whole Foods Markets.  This recipe comes together quickly.

Better Than Tuna Salad

• 2 cans (15oz) chickpeas, drained and rinsed
• ½ cup eggless mayonnaise
• 1 medium red pepper, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 cup walnuts, chopped
• 1 tablespoon Dijon mustard
• salt and pepper to taste

Directions

Grind chickpeas in a food processor or blender down to small flaky pieces.

In a large sized bowl, combine first 8 ingredients and mix well. Season with salt and pepper.

Yield: 4-6 servings