It does have a taste and texture reminiscent of tuna salad if the beans are well mashed. Not quite, but would make a fine substitute for a vegan. In any case it makes a great sandwich spread, and a good way to put inexpensive, nutritious garbanzo beans to use. 4 stars, because 5 stars means it couldn't possibly be any better.

Reviewed On: Feb. 7, 2012

I have to confess that I am violating my own cardinal rule here by rating this recipe as I modified it, but the modifications were slight and essential. In any case, 5 stars means it couldn't possibly be any better, so I think 4 stars is appropriate. This was a very good recipe and we enjoy it a lot. I used dill pickle relish, as I am diabetic and don't stock sweet pickle relish. I had to make do with 2 5 ounce cans and adjusting ingredients accordingly, as tuna processors no longer use 6 or 7 ounce cans. I also did not have any dried parsley, so I used the equivalent of fresh (3+ Tbsp.). I used white tuna because I happened to have some, but prefer the taste of chunk light for salad.

Reviewed On: Feb. 7, 2012

This recipe was a big hit with my wife who "doesn't like Brussels sprouts." On my second attempt, I cut back on the salt a little, which I liked better. TIP: Buy your sprouts still on the stalk if at all possible. I'm not a "fresh freak" about everything, but I've found there is a big difference with sprouts. They are not easy to find on the stalk, but if you have a Trader Joe's in your area, they often carry them in that form. "Fresh" but not still on the stalk, they aren't as sweet and a little bitter. Frozen, forget about it, you'll have a soggy mess.

Reviewed On: Dec. 31, 2011