This is a vegetarian, chick pea-based dish reminiscent of tuna salad. We tried this recipe: https://www.liveeatlearn.com/chickpea-tuna-salad/.
Our modifications: first, instead of using chick peas straight out of the can, we drained a 14.5 oz can of no-salt chick peas and placed in a small pot with 1/2 cup water. We heated it on medium, then lowered to a medium-low boil for about 8-10 mins. Then we drained the heated chick peas, discarded loose skins, placed the chick peas in a small mixing bowl, and roughly mashed with a potato masher. (We find this heating method mitigates beany, tinny flavors.)
Second, while the chick peas were heating, we assembled in a separate, medium bowl: 1/4 cup finely chopped celery (1.5 stalks) and 1 tsp capers (rinsed, drained, and minced); we omitted the onion. We folded in the mashed chick peas, then added 1 tsp whole grain mustard (such as Maille), 2 tsp white vinegar, and 1 Tbsp mayonnaise (down from 1/4 cup).
Finally, we seasoned with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp white pepper. We served this salad with low-sodium Triscuits. This was a very tasty, easy lunch. (Aug. 2022)
Cooking Adventures 