Mock Tuna Salad

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.

IMG_7393 IMG_7402

  • 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.


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