Mashed Chickpea 'Tuna' Salad

In my cabinet I have cans and cans of chickpeas because I want to incorporate them into my diet more. They contain fiber, which keeps you feeling fuller longer, iron, which aids in blood transport to cells and protein. I borrowed this recipe from my vegan roommate, and I absolutely love it! Tuna is also a great source of protein but if you are a vegetarian or vegan, this recipe is a great substitute for the real thing. It's also great if you have an extra can or two of chickpeas and are having trouble thinking of how to use them. 

Ingredients

• 1 15-oz can chickpeas/garbanzo beans, drained and rinsed

• 3 stalks of celery, rinsed and finely chopped

• 2 tbsp relish

• 1/4 tsp black pepper

• 1 tsp mustard (I used spicy brown for a little spice)

• 2 tbsp mayo (you can use vegan mayo or regular mayo for this)

• 2-3 slices of tomato

• 1-2 leaves of romaine lettuce

• 1 WW wrap/tortilla (you can use bread, but I opted for a low carb tortilla)

Step 1: Mash the chickpeas so that there aren't any whole ones left, unless you like your 'tuna' a little on the chunkier side.

Step 2: Add all your ingredients and mix well. Refridgerate until ready to serve.

This 'tuna' was absolutely delicious and so simple to make. The best part is that you don't miss the tuna at all and you can add anything that you normally would add to regular tuna. I opted to eat this wrap with some of my kale chips that I made the other day...such a good choice! You can make this for your kids, as an appetizer for a party, or as I did, just a lunch for you. The whole can of chickpeas makes about 3 sandwiches, depending on how much you like on your sandwich. I will definitely be making this again. Try it out!

ENJOY!!