This creamy chickpea salad is a delightful vegetarian alternative to traditional tuna salad, packed with flavor and texture.
Drain and rinse the canned chickpeas.
Rinsing canned chickpeas removes excess sodium and improves flavor.
Mash the chickpeas in a mixing bowl using a potato masher until they reach a chunky consistency.
For a smoother texture, mash the chickpeas more thoroughly or use a food processor.
Chop the onion, celery, and grate the carrot. Add them to the bowl with the mashed chickpeas.
Use fresh vegetables for the best crunch and flavor.
In a separate small bowl, mix the mayonnaise, mustard, salt, and pepper to create the dressing.
Adjust the seasoning to your taste preferences.
Combine the dressing with the chickpea mixture and stir until evenly coated.
Ensure all ingredients are well mixed for consistent flavor.
Chill the salad in the refrigerator for at least 15 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad as a sandwich filling, with crackers, or on a bed of lettuce.
Garnish with fresh herbs like parsley or dill for added flavor.
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