There’s no tuna in this salad | FeelGoodFoodie

30
22

source

Comments

comments

30 COMMENTS

  1. For anyone looking for the dressing recipe, we make chickpea salad almost daily for lunch. We use an avocado oil mayo and Dijon mustard. All you do is smash the chickpeas and put in two parts avocado oil mayo and one part Dijon. That’s it.

    You can obviously add in chives, red onion, etc. but most days we just keep it to the mayo and mustard. I love the meal so much because the avocado oil has healthy fats for my toddlers and the chickpeas have protein. We like to enjoy it on a whole grain sourdough.

LEAVE A REPLY