In the Kitchen: Chickpea "Tuna" Salad

Culinary Nutritionist, Melissa Costello, a wellness coach and owner of ‘Karma Chow’ ( www.karmachow.com ), was in the kitchen talking about Plant-based eating, how to make vegetarian food taste good and she shows us her recipe for ‘Chick Pea “Tuna” Salad’.

Chickpea “Tuna” Salad

2 – 15 oz. cans chickpeas, drained & rinsed

1 small red onion, finely diced

3 scallions, thinly sliced

2 tablespoons of capers

1 tablespoon freshly chopped dill

¼ cup chopped walnuts or sliced almond

1 tablespoon Dijon mustard

3 tablespoons grapeseed Vegenaise

2 teaspoons apple cider vinegar

Sea salt and pepper to taste

Directions:

Using a food processor fitted with the S-blade, grind chickpeas to small flaky pieces. Add to a bowl with remaining ingredients and mix well. Season with salt and pepper.