vegan tuna salad

makes roughly 2 ~ 3 cups





















15 ounce can chickpeas, drained & rinsed
1/2 cup blanched almonds or raw sunflower seeds
juice of half a lemon
1 tsp kelp powder (at your local co-op)
1 big stalk celery, minced
1/4 - 1/2 cup soy mayonnaise
1 - 2 tsp dijon mustard
fresh ground salt & pepper

mix chickpeas & nuts in a mini prep until coarsely chopped.
add in lemon juice & kelp powder, blend.
transfer to a bowl, stir in all the rest of ingredients, adding more mayo as needed!

serve as sandwich filling, in a pita or as an app w/ crustini's...YUMMY !!!

for more great Vegan info, news & shopping, check out FOOD FIGHT from Portland Oregon.