Recipe – Mock Tuna Salad

Who knew mashed up chickpeas could taste just like tuna?

15 oz chickpeas, drained and rinsed

2 tsp. nutritional yeast

2 whole celery stalks

1 Tbsp. Bragg Liquid Aminos

2 Tbsp. dill pickle relish

2 Tbsp. vegan mayonnaise

½ tsp. onion flakes

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 more times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayonnaise and/or kelp as necessary or desired.