Life has been a little wild lately. My husband recently graduated from college with his Bachelor’s degree and we are in the middle of preparing for a move. The absence is not intentional, life has just been on the crazy side. I have had an itch to get back into the kitchen and whip up some new recipes. This upcoming week I will be taking some time to do so. The best way that I’ve come to deal with stress is by emptying out my heart into new dishes. I wanted to share an amazing summer recipe that is super simple, yet extremely tasty!
- 1 can of chickpeas (drained and rinsed)
- 1 tsp seafood seasoning
- ¼ tsp chili powder
- Small handful of chives (minced)
- 4 tbsp. “Just Mayo” or any of your favorite vegan mayo’s
- ¼ cup diced red onion
- ¼ tsp apple cider vinegar
- Chopped black olives (optional)
Directions: In a food processor, pulse chickpeas, seafood seasoning, chili powder, and chives until a coarse texture forms. Mix in the remaining ingredients until a creamy tuna salad forms.
Refrigerate for 1-2 hours, and serve.