Not-Tuna Spread
(Vegan)
Forks Over Knives by Dana Shultz
Yield:2 Cups
Ingredients:
- 1-15 oz. can organic chickpeas - rinsed and roughly mashed with fork or potato masher so chunky
- 3 Tbs. tahini
- 1 tsp. Dijon mustard
- 1/4 Cup diced celery
- 1/4 Cup chopped green onion or 2Tbs. red onion - diced fine
- 1/4 Cup dill pickle - diced
- A pinch of salt and pepper to taste
- 1 tsp. capers - drained and loosely chopped
Instructions:
Mix all ingredients and chill for 1 hour before serving to blend flavors. If too dry add a little water. Spread on crackers or make a sandwich with sliced tomato and lettuce. It can also be served in a lettuce cup.