Not-Tuna Spread


Forks Over Knives by Dana Shultz

Yield:2 Cups


  • 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


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.