Kitchen
Chickpea Tuna Salad with massaged kale
Ingredients
- 2 cups chickpeas, cooked or canned
- 1/4 cup vegan mayonnaise substitute
- 1 tablespoon fresh lemon juice
- Fresh ground pepper and salt to taste
Preparation
- Pulse chickpeas in a food processor or mash with a pastry cutter until coarsely ground.
- Stir in vegan mayonnaise substitute and lemon juice. Season with salt and pepper to taste.
