"Tuna" Salad

• Total time: 10 min
• Cook time: 0 min
• Prep time: 10 min

• 15 ounces chickpeas, drained and rinsed
• 2 whole celery ribs
• 2 tbsp relish (dill pickle)
• ½ tsp onion flakes
• 2 tsp nutritional yeast
• 1 tbsp low sodium soy sauce
• 2 tbsp vegan mayo (fat-free)
• ½ tsp kelp

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Chef's Notes: One small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squeeze of lemon juice for added flavor.

Servings per batch: 4

• Calories: 131
• Fat: 1.10g
• Carbohydrate: 20.70g
• Dietary Fiber: 5.10g
• Sugars: 1g
• Protein: 7.70g