No Tuna Tuna Salad Dip
I love traditional tuna salad but you will be blown away by the way this tastes using zero tuna. It's some type of sorcery! It's one of those recipes I wish you could taste before knowing what's in it because it's so good but not what you think! I like serving this as a dip with tortilla chips but it's delicious on its own or served between two soft slices of bread. Watch my video below and then scroll down for the recipe! And then don’t forget to find me on Facebook, Instagram, Twitter and Tik Tok @BrandiMilloy
No Tuna Tuna Dip
by Brandi Milloy
Ingredients
1- 15oz. can chickpeas, drained rinsed with skins removed
2 celery stalks, chopped
1/4 cup pickles, chopped
1 -2 tbsp. capers with liquid drained
2 tbsp. olives, chopped
Zest and juice from 1/2 lemon
2 tbsp. mayo (I prefer Kewpie)
1 tsp. mustard of your choice
1/4 tsp sea salt and freshly cracked black pepper to taste
Directions
In a large bowl, add the chickpeas and mash them up until they are quartered but not mushy. Add celery, pickles, capers, olives, zest and lemon juice, mayo and mustard and mix. Add sea salt and black pepper and taste. Keep in air tight container in the fridge and enjoy up to 3 days.