Chickpea “Tuna Salad”

Weekly Recipe: 
NonWeekly
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Serves 4

2 15-ounce cans chickpeas, drained and rinsed

1 small red onion, diced

3 scallions, thinly sliced

2 tablespoons capers

1 tablespoon fresh chopped dill or 1 teaspoon dried dill

¼ cup chopped walnuts or sliced almonds

3 tablespoons grapeseed Vegenaise

1 tablespoon Dijon mustard

2 teaspoons apple cider vinegar

Sea salt and pepper to taste

Using a food processor fitted with the S-blade, grind the chickpeas to small flaky pieces. Add to a bowl with the remaining ingredients and mix well using a large spoon. Season with salt and pepper. Source: The Karma Chow Ultimate Cookbook by Melissa Costello