{"id":8967,"date":"2017-03-27T04:04:17","date_gmt":"2017-03-27T11:04:17","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=8967"},"modified":"2017-03-26T22:20:59","modified_gmt":"2017-03-27T05:20:59","slug":"chickpeas-and-shells","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/chickpeas-and-shells\/","title":{"rendered":"No-Tuna Chickpeas and Shells"},"content":{"rendered":"

If your freezer is now stocked with bags of freshly-made chickpeas after my tutorial a few weeks ago<\/a>, I can’t think of anything better to do with them than make this super-simple chickpea tuna salad, which is great on sandwiches or salads, but also makes some amazing no-tuna & shells.<\/p>\n

In all honesty, I remember tuna and shells tasting super gross when I was a kid. Mayonnaise and canned fish mashed into pasta? No thank you. This chickpea version is so much better. The whole salad can be made in about 15 minutes and you’ll be shocked at how good these flavors are. The meaty chickpeas and a little creaminess from tahini, some tanginess from lemon and ACV, and some classic tuna-salad flavors of celery and red onion. It’s one of my favorite new things and this recipe makes a big batch so you can eat it nonstop for the next few days 😋.<\/p>\n

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Makes 6+ servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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