Most days, I have one hour to drive home, make and eat lunch, walk my dog (Spike), and drive back to class. That walk is very important to me, so I try to prepare something the night before, but that doesn't always happen. This recipe comes together in under 10 minutes, and it leaves you feeling full without being weighed down.
I used to eat quite a bit of tuna salad, but that stopped once I decided to become a vegetarian. There are many reasons I stopped eating fish, unethical fishing practices and mercury levels among them. Unfortunately, I also really like fish. To my pleasant surprise, this recipe tastes like tuna instead of like hummus, which was my first thought. Some recipes call for specific vinegars that add more of a seafood flavor. Originally, I was not going for a faux tuna salad, so I used red wine vinegar. It is still every bit as delicious. I replaced the traditional ingredient celery with diced red bell peppers to give it a bit of sweet crunch. It could always be added back in, but I am not a fan of raw celery. With or without, it's worth 10 minutes of my lunch!
Next time, I will try this as an open face sandwich with melty swiss cheese. Yum.
Adapted from thekitchn.com
1 (15 oz) can Garbanzo beans, drained and rinsed
1/4 cup Light Mayo
1 tbsp Dijon Mustard
1 tsp Red Wine Vinegar
1/4 cup Red Bell Pepper, small dice
1 green onion, thinly sliced
1/2 tsp Kosher Salt
Dash of Cracked Black Pepper
Dash of Crushed Red Pepper (optional)
Lemon Wedge to garnish
In a large bowl, mash garbanzo beans with a fork or a potato masher until they are still slightly chunky. A potato masher will probably be easier. Also, you can pulse them in a food processor.
Add mayo, mustard, and the rest of the ingredients. Stir until evenly combine. Add salt and pepper to taste. Serve with whole wheat pita.
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