1 (14 ounce) can chickpeas, drained
2 tablespoons vegan mayonnaise (I use Nayonaise)
2 tablespoons sweet relish
dash garlic powder
dash onion powder
dash ground mustard
salt and pepper, to taste
1. Mash the chickpeas with a fork.
2. Mix in the vegan mayonnaise, relish, and spices. Season, to taste.
3. Mix it up and enjoy!
It's really good with lettuce or kale in a wrap or on its own on crackers or whole wheat bread.
Source of recipe: Thanks to Peta's website, I learned early on in my vegetarian adventures that mashed chickpeas can be used instead of tuna in tuna salad, and I basically lived on the stuff. After going vegan and sadly walking away from Miracle Whip, I tried to continue the tradition using Nayonaise instead. The only thing I learned is that I really dislike the taste of nayonaise, so, after months of perfecting, I finally have a "tuna" salad recipe that masks the nayonaise (because I'm too cheap to just throw it away and buy Veganaise)!