Chickpea "Tuna" Salad

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 15-oz can chickpeas 425 g

¼ cup finely chopped red onion about ¼ of a medium onion

¼ cup finely chopped celery about ½ a stalk

1 tsp finely chopped capers

¼ cup mayonnaise can sub plant-based mayo, 50 g

1 tsp dijon mustard 5 g

2 tsp white vinegar 10 mL

Salt and pepper to taste

Directions at liveeatlearn.com

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