No Tuna Salad recipe

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Ingredients

½ cup chopped dill pickles
2 stalks celery, chopped
3 tablespoons chopped onion
2 tablespoons dill pickle juice
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup rolled oats
3 tablespoons mayonnaise
1 teaspoon Dijon mustard

Nutrition Info

137.8 calories
carbohydrate: 16.9 g
cholesterol: 2.6 mg
fat: 6.5 g
fiber: 3.1 g
protein: 3.5 g
saturatedFat: 1 g
servingSize: -
sodium: 363.6 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped, add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.

  2. Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard, stir well. Let sit for flavors to blend, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain.

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