Introduction: Tuna-Less Tuna Salad
3 cups cooked chickpeas (1-28oz can)
2 to 3 tbsp red onion, (or to taste)
2 to 3 celery stalks (approx. 1/2 cup)
2 to 3 pickles (approx. 1/4 cup)
2 tbsp nori seaweed flakes
1 tsp sea salt (or to taste)
1/2 tsp freshly ground black pepper
1/2 cup vegan mayonnaise or Cashew Sour Cream
Drain and place the chickpeas into a large bowl. Roughly mash it. Add the rest of the ingredients and mix together. It's that simple!
Serve with crackers or bread. Enjoy!
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