Meal Ideas: Vegan Chickpea "Tuna" Salad

I officially pronounce myself as the garbanzo bean fan! After you make this Vegan Chickpea "Tuna" Salad, you will be one too, if you're not one already. 

I had ONE can of garbanzo beans left, and I debated for awhile on what I should do with it. Did I want to make hummus? Toast them in the oven? Eat it with greens? So many choices. At the end, I decided I would make this delicious "Tuna" Salad that I can save in the fridge for couple days. Everything I make is pretty easy to make, so it's safe to assume that this will be very easy to make as well. 

You will need: a can of chickpeas/ garbanzo beans, half of bell pepper, 1/4 of a large cucumber, 2 large scoops of Veganaise, 1 large scoop of sweet pickled radish, 1/2 scoop of dijon mustard, paprika, salt, and pepper. 

I don't have exact measurement because I like to eyeball things.. (As you would notice that many of my meal ideas/ recipes don't have exact measurement.) It's probably because I am impatient. In Korea, we say use the "right amount (적당히)." If you're Korean, you know what I'm talking about. 

Anyways, first things first, mash those chickpeas! A $1 fork would do the job just fine.

 Chop your bell pepper and cucumber. Do you like my bell pepper slicing skills? I learned this skill from watching Food Network.

 And dump it into a large bowl like so. Then add the rest of your ingredient, and you are finished! So easy, isn't it?

You can eat this with crackers, bread, or even by itself. Also, you can use celery (more common ingredient in making Tuna Salad) instead of cucumber. I only used cucumber because I didn't have any celery left in the fridge and because my mom used to make me Tuna Salad with cucumbers.

Even if you are not vegan or vegetarian, I think you would really like this too! Try it some day!