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heidih

heidih

Not exactly where you were headed but if thwy were fond of tuna salad there are many recies that sub chickpeas/garbanzos. It is the tratuinak flavorings and the mouthfeel of the beans that scratch the itch. From Melissa Clark in NYT "Scoop about 3 to 4 tablespoons of your mayo of choice into the bowl with the chickpeas. Now add whatever you usually add to tuna salad. I like a chopped celery stalk, 2 tablespoons or so of chopped onion (or scallion or shallot), a scant teaspoon of mustard, and a drizzle of brine from the pickle jar" 

Also  https://www.smithsonianmag.com/innovation/move-over-fake-meat-its-time-veggie-seafood-180973080/

heidih

heidih

Not exactly where you were headed but if thwy were fond oipf tuna salad there are many recies that sub chickpeas/garbanzos. It is the tratuinak flavorings and the mouthfeel of the beans that scratch the itch. From Melissa Clark in NYT "Scoop about 3 to 4 tablespoons of your mayo of choice into the bowl with the chickpeas. Now add whatever you usually add to tuna salad. I like a chopped celery stalk, 2 tablespoons or so of chopped onion (or scallion or shallot), a scant teaspoon of mustard, and a drizzle of brine from the pickle jar"  Also  https://www.smithsonianmag.com/innovation/move-over-fake-meat-its-time-veggie-seafood-180973080/

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