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Vegan Chickpea “Dill Tuna” Salad

This vegan chickpea salad is the closest thing to tuna salad I have made without fish, and it takes about five minutes. Mash the chickpeas with a fork rather than a food processor — you want texture, and a processor turns them into hummus in about two seconds. Roasted sunflower seeds do the job the fish used to, vegan mayo and a tablespoon of maple syrup make the dressing, and a lot of fresh dill is what sells the whole thing.

Recipe inspired by @minimalistbaker

 1 (15 oz) can chickpeas, rinsed and drained
 ¼ cup roasted unsalted sunflower seeds
 3 tbsp vegan mayo (we prefer Sir Kensington's because it has mustard extract in it for extra flavor)
 1 tbsp pure maple syrup
 ¼ cup chopped celery
 2 tbsp fresh dill, chopped
 Salt & pepper, to taste
1

In a bowl, lightly mash chickpeas with a fork.

2

Add in the rest of the ingredients, and mix together. Enjoy!

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