Tuna Salad and Avocado Sandwich
- Prep Time: 15
- Total Time: 15
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
1 ripe avocado, pitted and mashed
2 celery stalks and leaves, minced
½ red onion, minced
1 tbsp Dijon or yellow mustard
1 tbsp sweet pickle relish or minced pickles
¼ tsp kosher salt
¼ tsp ground black pepper
Sprouted Sourdough bread
Pulse the garbanzo beans in a food processor. They don’t need a lot of processing, just enough to get that flaky “fish” texture. Pulse about five times, then scrape down the bowl and do a few more.
In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread, mixing well.
Eat the salad as is, or scoop it onto your favorite bread!