- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon lemon juice
- 1/2 cup vegan mayo
- 1/4 cup celery (about 2 small stalks) finely chopped
- 1/4 cup red onion (about 1/2 small), finely diced. Can use yellow or white onion if you do not have a red.
- 1/4 – 1/2 teaspoon garlic powder
- Salt and pepper to taste
- dash of cayenne (optional)
- crushed nori sheets or dulse (seaweed) optional
- 1 Tablespoon sweet or dill pickle relish (optional)
- 1/2 tsp Dill (optional)
Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency. You want to not have any whole chickpeas without turning the entire bowl to a mush. Anything in between is fine!
Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency. Add as much salt and pepper to taste.
If you want a slight fishy flavor, use the nori or dulse flakes. Alternatively, if you have furikake, you can use that. If you are using nori, use about 1/4 sheet, or 4″ x 4″ square. I like to roast it over an open flame for just 1 or 2 seconds to dry it out so it crumbles easily. In the end, you want to use about 2 teaspoons and add more if you want more taste.
Serve chilled or at room temperature.
Ways to serve:
- Serve on bread of choice, along with some leafy greens and sliced tomatoes. You can also add more mayo to the bread. Some people may also enjoy sliced pickles. I am not one of those people.
- Works well also for an appetizer by serving on a good cracker.
- Use the tuna salad as a topping on your leafy green salad.
Makes about 4 sandwiches.
Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.