"Tuna" Salad

By á-70377

Serves 2. Soy-free, Gluten-free.

Ingredients

• 15 Oz chickpeas (canned), drained and rinsed
• 2 celery stalks, washed (optional)
• 1 to 2 tbsp pickle relish
• 1/2 tsp onion flakes
• 2 tbsp nutritional yeast
• 1 tbsp low sodium soy sauce or tamari
• 3 tbsp vegan mayo or plain vegan yogurt
• 1/2 tsp kelp granules
• 1/2 tsp lemon juice (optional)
• Pepper, to taste
• Hot sauce (optional - for a twist!)

Preparation

Step 1

In a large mixing bowl, mash chickpeas with a fork, until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times, careful not to puree and transfer to a mixing bowl. Shred celery with a cheese grater or mince in food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more mayo or kelp as necessary or desired.