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!