Mock Tuna Salad

This delicious, vegetarian version of the classic sandwich spread is easy to make, low in fat, and high in fiber.  It's a win-win.  Have it alone, on crackers, or use it like I did to make a "tuna" melt.  This was fantastic and I will definitely be making it in bulk in the very near future.

Ingredients:

• (1) 19 Oz. Can Chickpeas
• 2 Tbsp. Fat-Free Mayo
• 2 Tbsp. Stone Ground Mustard
• 1 Tbsp. Sweet Pickle Relish
• 2 Green Onions, Diced
• Salt, Pepper, and Garlic Salt to Taste

Directions:

• Drain chickpeas and empty into large bowl.
• Using a potato masher, squash chickpeas down until they start turning into a paste, but maintain some texture (see photo above for reference).
• Mix in remaining ingredients.
• Keeps in fridge up to one week.