This chickpea tuna salad is a staple for any plant-based diet, but thoroughly enjoyed by everyone! What's more, with ten ingredients and fifteen minutes or less, you could be sinking your teeth into this explosion of flavor.
Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, you can use a potato masher or a fork to achieve the desired results.
Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!
To shred the carrots, we just use a hand grater. However, if your food processor has a grating insert, that works too.