Making Chickpea Tuna

 

There are lots of 'Chickpea Tuna' recipes if you use your search engine or read other blogs, some of them using seaweed to enhance a fishy taste and others using a variety of different ingredients.  For me I have settled on my favourites and now I tend to stick to this recipe every time I make it.

One tin of chickpeas, drained and rinsed

One small red onion (or white or Spring)

One and a half sticks of celery (there are 3 halves in this photo)

Garlic (1 clove, minced or garlic powder or flakes)

Whizz all those ingredients together as rough or as smooth as you like it, and then transfer to a bowl and stir in lemon juice, mayonnaise and salt and pepper to taste.

Use whatever you need straight away and then transfer the rest into a container for the fridge.  It keeps well for up to a week, although to be honest once I have it there it never lasts that long.

I had my first portion on half a toasted sourdough baguette for my lunch with a couple of salady bits on the side.

Very tasty, and remarkably filling thanks to all the protein in the chickpeas.

I've had a couple of enquiries about my KitchenAid Food Processor recently so I thought I would just share this link to Amazon where you can read all about it.  Although I think I bought mine from Lakeland when they had them in stock.  I have to say it's the BEST food processor that I have ever had, a real game changer.  

Ken, the Kenwood mixer with the food processor attachment that I used for many years, now lives with Alan, who has more space both on his worktops and in his cupboards than me.  And I do have permission to borrow it back or just use it in situ if I ever need to.  He was the most perfect bread mixing mixer and might be needed if I get back to making my own bread, which might be a thing later this year as my money dwindles.  😁

Sue xx