This creamy chickpea salad is a healthier take on tuna salad that hews more closely to what people eat in blue zones hot spots. Although people assume that centenarians in Sardinia, Italy, and Ikaria, Greece, eat a lot of fish, beans and legumes are the true cornerstones of their daily diet. This salad is unbelievably delicious and easy to make in bulk. You can serve it inside whole wheat sandwich bread or pita, with crackers and veggies as a dip, or on top of a green salad.
One 15-ounce can chickpeas, drained with some liquid reserved
1 tablespoon aquafaba (liquid from the canned chickpeas)
3 tablespoons vegan mayonnaise
2 teaspoons Dijon mustard
1 tablespoon maple syrup or agave nectar
1⁄4 cup diced sweet onion
1⁄4 cup diced celery
1⁄4 cup relish
Salt and pepper (optional)
Kelp seasoning (optional)
Place the chickpeas in a mixing bowl and mash with a potato masher or large fork, but keep them chunky.
Add remaining ingredients and mix well to combine—add more mayo or mustard, if needed, for desired creaminess or taste.
Add salt and pepper to taste and kelp seasoning, if using.
