chick-un salad

This is a great chicken/tuna salad substitute. It still has all the protein, half of the fat, and packed with fiber. It uses chickpeas as the main protein and even though it uses mayo it should last at least a week making it great for a quick and easy lunch.

2 cans chickpeas drained
2 rib celery
2-3 carrots
1/2 small red onion
1/2 anaheim pepper (looks like a lime green poblano)

Dressing:
1/2-1 cup mayo
1 tbls mustard
1 tbls lemon juice or apple cider vinegar
1/2 tbls honey
1 tbls (or more!) fresh dill chopped
1 tsp caraway seed (optional)

Begin by pulsing your drained and rinsed chickpeas in a food processor until just crumbly, do not over process or you'll just have hummus. Remove chickpeas and chop vegetables one by one in processor. You can hand chop if you like your salad a little more chunky and crisp. Mix chickpeas to veggies, then add dressing ingredients and mix to combine. The amount of dressing you use is up to your taste and how dry you like your salad. Serve on toast or salad greens.

Some notes:
If you don't own a food processor don't despair, just put the chickpeas in a bowl and crush with a can. Place can on peas and slowly push down, don't just start whacking with the can or you'll once again get hummus.

The anaheim pepper has a crisp fresh flavor and quite a bit of spice, if you can't find this a fresh long hot or frying pepper works. If you don't like peppers my old boss used red grapes giving her chicken salad a sweet tangy flavor. Just forget the honey and add

1/2-1 cup quartered red grapes.

Also if you want more of a tuna salad flavor add:

1-2 tsp nori or dulce flake

These are both heavily flavored sea vegetables high in micro nutrients and iodine (necessary for people like me who usually only use sea salt that contains no iodine).

Enjoy!

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