Better-Than-Tuna, Chickpea Salad

Description: Inspired from the recipe in Vegan Table. "This recipe has all the flavor of the lunchtime staple but leaves the cholesterol, and mercury behind" I usually cut this recipe in HALF, and as you can see from the list of ingredients, that is quite easy to do! I also like to add dill pickle to mine, which I've listed below. Some chopped scallion might be nce too... ^_^

Ingredients:

• 2 (14 1/2 ounce) cans chickpeas, drained and rinsed (or 3 cups fresh beans from scratch)
• 1/2 cup vegan mayonnaise (I use Vegenaise)
• 1 medium red bell pepper, finely chopped
• 2 carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 4 dill pickle spears, chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 cup walnuts, chopped
• 1 tablespoon Dijon mustard
• salt and freshly ground pepper, to taste

Steps:

1. Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
2. In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.