Chickpea Tuna Salad
15 oz can chickpeas, drained and rinsed
2 celery stalks, chopped
2 1-2 Tblsp pickle relish
1/2 tsp onion powder
2 tsp nutritional yeast
1 Tblsp soy sauce
1-3 Tblsp vegan mayo
1 tsp kelp powder
1 tsp lemon juice
14 cup chopped onion, optional
Mash chickpeas until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times, careful not to puree.
In a large bowl combine the mashed beans with all ingredients, stirring to combine. Add more mayo and kelp as needed.
TIP: Warming chickpeas makes mashing the beans much easier.
Original recipe from The Happy Herbivore, page 113