Vegan Tuna Salad
Ingredients
- 2 15oz cans cooked chickpeas drained and rinsed
- 3 tbsp red onion diced
- 2 celery stalks diced
- 2 picked diced
- 1 nori seaweed sheet grinded
- 1 tbsp mustard
- 1/2 cup vegan mayonnaise
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Pulse chickpeas in the food processer until it resembles a “tuna” consistency.
- In a medium-sized bowl, add chickpea mixture, and the remaining ingredients and mix everything together until smooth.
- Best served on toasted rye bread, but also great with crackers.