Summer Tuna Salad

Not everyone is a fan of Tuna Salad.  But give this recipe a try, and you might change your mind.  I'm going to give you 2 recipes in one.  A regular recipe and a vegan recipe.  I'll make notes where to substitute for a vegan friendly version.

Ingredients:

• One 16 oz can low sodium garbanzo beans, drained and rinsed
• Two 5oz cans of Albacore tuna in water (you may use one large can, or leave out for vegan version)
• One cold cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 to 1/2 onion, chopped (type and inclusion, optional)
• Low-sodium Old Bay seasoning, to taste (you may substitute a cajun or lemon pepper seasoning)
• Mayonnaise, to taste (use Vegannaise for vegan version)

Directions:

1. Place garbanzo beans in a large mixing bowl and mash using a large fork or potato masher.  You want to mash them so there's still a hearty consistency.
2. Add remaining ingredients to mixing bowl and mix well.

Serving Suggestions:

• Side dish to accompany any number of main dishes
• As a sandwich on 2 slices of bread of your choice (I prefer 100% Whole Wheat/Grain)  When making sandwiches, I like to use White Wine Grey Poupon or any mild dijon mustard, and a slice of cheese or vegan cheese for vegan version.
• In a pita, with lettuce and tomato
• between two pieces of toasted bread with cheese slightly melted to resemble a tuna melt.  I prefer toasting the bread first as I don't care for the tuna salad to be warm.