I woke up this morning with a serious craving for Louisa Shafia’s mashed chickpea salad, her healthier take on tuna salad that swaps in chickpeas for the fish. We recently filmed her making it as part of an upcoming series on easy, good-for-you weeknight meals, but it was so good I can’t wait for the video to be posted to share it.
The assembly is simple: Take a can of chickpeas (preferably organic), wash and drain them, then mash them with a fork until they form a paste. Add your favorite tuna salad seasonings — celery, lemon, scallions, mayo (Louisa made it vegan with Vegenaise), mustard, pickles, whatever you like — and serve as a sandwich or eat straight out of the bowl.
It’s soooo good. Trust me on this. It’s got all the brightness and piquancy of tuna salad without the fishiness — the chickpeas add a pleasant earthiness instead. It’s also addictive, super-easy and our new go-to office lunch. Thanks, Louisa!
Anna Roth is the editor of eHow Food and author of West Coast Road Eats: The Best Road Food from San Diego to the Canadian Border. Find her on twitter at @annaroth.