There are many recipes that I make once, and Chris thinks I'm crazy and will hardly look at it. Then I make it again, and he gives it a taste, loves it, and ends up requesting that we make it all the time. This is one of those recipes. It sounds lackluster, but it fits beautifully into my new-found veganism, and his vegetarianism. The recipe is really pretty improvised, and made like a tuna salad, so use your proportions in the same manner.
It makes good sized amount - enough for 4 sandwiches or so.
2 15 oz cans of Chickpeas (we use either the No Salt Added from Whole Foods, or Goya rinsed well.)
OR
1 15 oz can of chickpeas plus one can of cannelini, pinto, or navy beans.
1/2 c. chopped white onion (less if you're not a huge onion fan)
1/4 c. chopped celery
1 tbsp grainy mustard
2 tsp dill weed
2-4 tbsp mayonnaise (we use a vegan mayo made by Spectrum)
Drain the beans and rinse well (less necessary if you're using a salt-free kind). Put them in a mixing bowl and mash them with a potato masher so they're 50-75% mashed/broken up, but not so much that you have a paste.
Add in the rest of the ingredients and mix thoroughly. Taste it, and if it needs something - add it! We've added other chopped veggies like peppers, carrots, green onions, and other stuff like sunflower seeds, cashews, etc. Serve it as you would tuna salad: on greens, on toasted whole grain bread, whatever sounds good to you!
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