No Tuna Salad

Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain.

INGRIDIENT

½ cup chopped dill pickles

2 stalks celery, chopped

3 tablespoons chopped onion

2 tablespoons dill pickle juice

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

½ cup rolled oats

3 tablespoons mayonnaise

1 teaspoon Dijon mustard (Optional)

DIRECTION

Step: 1

Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.

Step: 2

Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

NUTRITION FACT

Per Serving: 138 calories; protein 3.5g; carbohydrates 16.9g; fat 6.5g; cholesterol 2.6mg; sodium 363.6mg.

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