Do you ever wake up and think to yourself, “today is the day I want to make chickpeas cool again”? Me either, really…but today I woke up and checked the pantry for some non-thanksgiving food and realized I had two cans of garbanzo beans & a bunch of produce to use up, so here was born the not-tuna-tuna-salad recipe of my dreams. You can mix + match your favorite tuna salad flavors, or you can adjust the mayo levels for a creamier salad. A little birdie told me that 10/10 adding tuna to this mix is a great option, too. Let me know if you try it!

INGREDIENTS:

• 2 cans garbanzo beans, drained and rinsed
• 1 small red onion, diced
• 1 red bell pepper, diced
• 3 to 4 stalks of celery, diced
• 1/4 cup mayo (can use avocado oil mayo as substitute)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• LOTS of fresh dill — one package or about 1/4 cup chopped
• Salt & pepper to taste — a pinch of each to start

INSTRUCTIONS:

1. Rinse and drain garbanzo beans. Put into large bowl and roughly smash.
2. Add mayo, Dijon, and apple cider vinegar to smashed garbanzo beans. While that mixture sits, dice up all your vegetables (celery, onion, pepper).
3. Mix diced vegetables into the smashed bean mixture. Add salt and pepper.
4. Chop dill and add to salad.
5. Let flavors mix for 10-15 minutes, refrigerated if possible. Top with fresh dill and enjoy!