This is based on a recipe from The Happy Herbivore cookbook. I actually don’t *like* tuna salad, but I love this easy lunch food. Serve it on sliced bread (or buns) with lettuce and tomato or your favorite sandwich fixins.
- 4 stalks of celery
- 2 cans chickpeas, drained and rinsed
- 2+ Tbsp pickle relish (I think it tastes better with dill)
- 1 tsp onion flakes
- 4 tsp nutritional yeast
- 2 Tbsp reduced sodium tamari or soy sauce
- 6 Tbsp vegan mayonnaise
- 1 tsp kelp powder
- 1+ tsp lemon juice
- ground black pepper to taste
Process the celery in a food processor until well minced. Add chickpeas and pulse to mash well, but not puree. Transfer to a bowl and mix in remaining ingredients. Refrigerate until serving.
Chef’s Notes: If you don’t have a food processor you can alternatively diced the celery and mash the chickpeas with a fork.