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.
