This chickenless salad is a tasty vegetarian spin on chicken salad, using chickpeas instead.
1 540-mL can chickpeas, drained
1 stalk celery, chopped
1/4 cup pickle relish, or chopped pickle (any kind)
2 tbsp mayonnaise, (or more, if desired)
2 tsp prepared mustard
salt, to taste
black pepper, to taste
Lightly crush the chickpeas in a bowl with a fork or potato masher. You just want to break them up a bit so don't mash them to a purée — leave plenty of texture.
Add the chopped celery, pickle relish or pickle, mayonnaise and mustard.
Mix well, then taste and adjust seasoning with salt and pepper if desired.
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