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Vegan Tuna Salad

Great recipe for back-to-school lunches. Made with chickpeas (garbanzo beans)
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Ingredients
  

  • 15.5 oz can of chickpeas
  • 1 tbsp. Vegan Mayonnaise
  • 1 tsp.. Dijon Mustard / Spicy Mustard
  • 1/2 tsp. Lemon Juice (freshly squeezed
  • 1 tbs Maple Syrup (or any vegan sweetener)
  • 1 Clove Garlic (grated or finely minced)
  • Salt and Pepper to taste
  • A healthy handful of spring greens or mixed greens

Instructions
 

  • Drain and rinse the chickpeas under cold water. In a small bowl, mash the chickpeas with the back of a fork to your likeness.
  • Add the vegan mayonnaise, mustard, lemon juice, maple syrup, garlic clove and salt and pepper to taste.  Mix to combine and taste to ensure the seasonings are to your liking.
  • Serve over the salad greens, over brown rice or on sprouted toast.

Notes

Perfect for light not too filling lunch.