Vegetarian "Tuna" Salad by Paige MacDonald
5
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 2 • Difficulty: Easy
Ingredients
Canned drained chickpeas
15 cup(s)
Vegan mayonnaise
2 tbsp(s)
Dijon mustard
1 tbsp(s)
Fresh lemon juice
1½ tbsp(s), or the juice of half a lemon
Hot sauce
1 tsp(s), or more to taste
Red onion
¼ cup(s), sliced, chopped
Celery
¼ cup(s), chopped
Tomato
¼ cup(s), chopped
Fresh dill
1 tsp(s), chopped
Capers
1 tbsp(s)
Garlic powder
1 tsp(s)
Dried tarragon
1 tsp(s)
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Red pepper flakes
1 pinch(es), or to taste
Multigrain crackers
10 cracker(s)
Reduced-fat cheddar cheese
¼ oz
Instructions
1
Preheat oven to broil.
2
Place half of chickpeas in a mixing bowl and mash them with a fork. Add remaining whole chickpeas and remaining ingredients (except crackers and cheese) to the bowl, and gently stir to combine.
3
Place the crackers on a baking sheet. Divide chickpea mixture over crackers and sprinkle each with a little cheese.
4
Broil until cheese melts, about 3-4 minutes. Serve drizzled with optional hot sauce.
5
Serving size: 5 topped crackers
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