Better-Than-Tuna Salad

I've been eating tuna fish sandwiches since my Blastocyst Days (thanks, Mom). Enough is enough, already! Give me some beans! Some veggies! Something other than smelly fish!

Hat's off to Colleen at Green Options for the following recipe, which has made my lunch rotation far more interesting.

Better-Than-Tuna Salad

1 can garbanzo beans (chickpeas), drained and rinsed
1 red bell pepper, cut into chunks
3 whole scallions, cut into chunks
2 carrots, cut into chunks
2 stalks celery, cut into chunks
2 tablespoons fresh parsley
1/2 cup walnuts, optional
1/2 cup mayonnaise (vegan mayo is fine)
1 tablespoon prepared mustard
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1 dash cayenne (optional)

Add the chickpeas to a food processor or blender and grind them down into small pieces or a thick puree (it's up to you). Scoop the beans into a large bowl. Put the red pepper, scallions, carrots, celery, parsley, and walnuts in the food processor. Pulse until this mixture is finely chopped; stir this and the beans together. Add the mayo, mustard, and seasonings and combine well. Serve as you would tuna salad - wrapped in lettuce, on bread, or as a side salad. 4 servings.