Tu-No!-Fish Salad
9 ingredients
3 steps
Ingredients
- 1 (15 1/2 ounce) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 14 cup diced celery
- 1 small carrot, shredded
- 1 tablespoon minced onion
- 12 teaspoon parsley or 12 teaspoon dill
- 12 teaspoon garlic powder
- salt and pepper
Directions
-
1Combine all ingredients in a bowl.
-
2Mash the chickpeas with a potato masher until the salad becomes somewhat creamy and spreadable.
-
3Add salt and pepper to taste, preferably after refrigerating the salad for a little while to let the flavors meld.
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