Mock Tuna Salad

I made this a five star for myself. I suspect that the added ingredients as-is are better if you purée your beans. If you lightly mash them (like I did) I feel it needs more moisture and flavor. So I increased the dressing by 50% (3 TbSP of mayo for example). I also added 1/4 tsp of Old Bay (Chesapeake Bay) Seasoning because that just screams “seafood!” to my old taste buds.

I think this was delicious! I had all my coworkers try it (one is vegetarian, others are not) and they asked for the recipe! I liked all the other review suggestions, and I will definitely make this again!

This was really really descent. It was very very good. At 1st I was worried about the spicy brown mustard. But fear no more. Then I got to the part about sweet pickles...I didn't have any nor did I have sweet pickle relish. Since I normally do not use either in cooking, baking or mixing. I opted for dill pickle relish. I did use low fat Mayonnaise verses regular mayo. All in all great mix. Excellent alternative for tuna...I like tuna, but tend to get fuller faster when eating it. This was light and not a heavy dish. And is was also a great alternative to egg salad I thought. I could diffently see adding a ranch powder mix to it and or mix in some heat to it as well and also adding celery. I will make this again because of the simiplicity of the recipe, ingredients and time. I always have these ingredients on hand and this is a great lunch bag item. Thanks very much.

Homerun! I used non-fat plain greek yogurt instead of mayo, horseradish mustard instead of brown, and dill relish instead of sweet. The horseradish mustard adds a great little kick to this sandwich spread. I also added some finely diced carrots and celery for some added texture since I blended the chickpeas pretty smoothly. Served on a whole wheat bagel sandwich thin with some lettuce, tomato, red onion, and cucumber. I think that this one will become a lunchtime staple!