You know the ease of opening up a can of tuna, tossing it in a bowl with mayo and, voila, lunch is ready?
This recipe is the plant-powered version of the quick tuna salad. Pretty much the same actions: open up a can of chickpeas, mash it up, and stir in some mayo and crunchy veggies.
I love to eat it with rice crackers or in a whole grain wrap for my main lunch event. It also goes great in a sandwich with whole-grain bread or even atop a bed of greens for a double-salad!