My son's fiance fixed this for me and it was so good I asked for the recipe. Whether you are a vegetarian, carnivore or a flexitarian, you will really love it. We are all carnivores or flexitarians, and everyone loves it about as much as the "tuna salad" version. —clinhart
prepared brown mustard
apple cider vinegar
In This Recipe
Wash chickpeas & soak overnight or use the quick-soak method.
In large saucepan, combine soaked chickpeas & water & bring to boil. Reduce heat to medium & cook for 1 hour 15 minutes or until soft. Add 3 teaspoons of the salt & cook for 20-30 minutes more. Drain & save cooking water. Let chickpeas cool.
In food processor or Vitamix, combine 2/3 of the cooked chickpeas, 1 cup of the cooking water, the mayo, oil, mustard, both vinegars, yeast, celery seeds, remaining salt, and black and cayenne peppers and blend until well combined but not totally smooth. Add the celery and scallions and blend for 30 seconds more.
Add the remaining chickpeas whole, for a smooth and chunky consistency. (If a totally smooth consistency is desired, blend remaining chickpeas when the celery & scallions are added.)
Serve on crackers, in sandwiches, or with crudites.