Better-Than-Tuna Salad (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This salad was fantastic. It didn't taste anything like tuna (which is perfectly fine with me), although the texture of the mashed chickpeas was similar to shredded tuna. The recipe said that the salad could be made with whole chickpeas instead, but it recommended mashing them for texture and to help it hold together better for sandwiches. The next time I make this, I might skip the effort of mashing the chickpeas and use them whole, because I ate much of the salad by itself (instead of on sandwiches), and I could easily make pita-pocket sandwich to hold the salad.
The salad had a few ingredients that I'm not used to seeing in a tuna salad - like carrots, red bell peppers, and walnuts - in addition to the more traditional celery. I plan to make this salad again - it would be great for summer cookouts!
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