Chickpea ‘tuna’ salad recipe

This Medical Medium recipe is filling and delicious. I like to wrap the salad in big green salad leaves or a nori sheet to make it more of a sandwich but it also works well with crudites or a tomato salad to go alongside.

SERVES 2

INGREDIENTS

11/2 cups cooked chickpeas (or 1 x 400g can, drained)

1/3 cup (approx 1/2 an onion) finely chopped red onion

1/2 cup (approx 1 stalk) finely chopped celery

1/2 tsp mustard powder

21/2 tbsp tahini

11/2 tbsp lemon juice

1 tbsp fresh dill, chopped

METHOD

Add the chickpeas to a bowl and mash with a fork until almost smooth.

Add all the other ingredients and mix well. Serve immediately or keep in the fridge until needed.