When it comes to fast lunches and snacks, look no further than this shockingly delicious and totally vegetarian recipe from my new book, Eat Your Heart Out.
It’s a bright, super flavorful, one-bowl salad that serves tuna salad satisfaction without actually including any fish! I make it using chickpeas, which have an amazing meaty texture — plus tons of protein and fiber to keep us feeling full and fueled. Plus lemon, capers, dill, and a wonderful crunch from shallots and celery.
Give it a try and prepare to be amazed!!!
Two 15-ounce cans chickpeas, drained and rinsed
4 celery stalks, finely chopped
1 shallot or small red onion, finely chopped (about ½ cup)
2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill
¼ cup plan-compliant mayonnaise
1 teaspoon Dijon mustard
½ cup Castelvetrano or kalamata olives, pitted and chopped
2 tablespoons capers, drained
Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
Sea salt and freshly cracked black pepper, to taste
•In a large bowl, gently break apart the chickpeas using your fingers or the back of a fork – we’re looking to create surface area to drink up the dressing.
•Add the celery, shallot, dill, mayo, mustard, olives, capers, lemon zest and juice, salt, and pepper and gently fold until combined.