Nothing against tuna! I love it! But this weird and wonderful mash is my new favourite sandwich filling and salad topper.
Being tuna-free, this has no fishy flavour, but it’s uncannily similar to tuna salad in its appearance and texture, and the hit of rice vinegar in the mix does something in my brain that makes me think “yum, tuna salad!”
I can’t explain it, but I can eat the whole batch with a cereal spoon while fending off Michael (who also adores this) with the other hand. If there’s a can of chickpeas in your pantry, what are you waiting for?? Vegans, use your favourite acceptable mayo, and you’re also good to go.
For more about it, watch this episode of my live 20-Minute Cooking School.
- 540-mL can chickpeas, drained and rinsed
- half a small onion, finely minced
- 1 small carrot, minced
- 1 stalk of celery, minced
- 2 to 4 tablespoons mayonaise
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon salt
- Mash the chick peas with the onion in a large bowl until mostly smooth. I use a potato masher, but you can also pulse it in a blender of food processor. Mash in the carrots and celery, then mash in the mayo, vinegar and salt. Taste and add a drop of two more of vinegar, or another pinch of salt if it doesn't taste like much yet.
- Spoon into a pita, or between 2 slices of bread, or dollop it, diner-style on a huge pile of greens. Tacky parsley garnish is optional.