Chickpea “Tuna” Salad

Ingre­di­ents:

• 400g Chick­peas from the jar or 200g dried chick­peas (soa­ked and coo­ked overnight) 
• 1 fine­ly chop­ped red onion
• 1 stalk fine­ly chop­ped celery
• 1/2 tsp Mus­tard powder
• 2.5 tbsp Tahi­ni
• 2.5 tbsp lemon juice
• 1 tbsp chop­ped fresh dill
• 1 tbsp Nori flakes (optio­nal)
• 1 pinch sea-salt (optio­nal)

Pre­pa­ra­ti­on:

In a medi­um bowl, mash the chick­peas with a fork or pota­to mas­her until almost com­ple­te­ly smooth.

Add red oni­on, cele­ry, mus­tard pow­der, tahi­ni, lemon juice, dill and sea salt. Mix ever­y­thing well and eit­her ser­ve imme­dia­te­ly or store in the ref­ri­ge­ra­tor until rea­dy to use. 

Bon appe­tit!

The quan­ti­ty is enough for 2 people. 

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