Mock Tuna Salad

Ingredients

• 2  celery stalks whole
• 15 ounces chickpeas drained and rinsed
• 0.5 tsp kombu 
• 1 tbsp soya sauce low sodium
• 2 tbsp vegan mayo fat-free ()
• 2 tsp nutritional yeast 
• 0.5 tsp onion flakes 
• 2 tbsp relish (dill pickle)

Equipment

• food processor
• mixing bowl
• grater

Directions

1. 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.
2. Transfer to the mixing bowl and add remaining ingredients, stirring to combine.
3. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.Nutritional Information
4. Amount Per Serving
5. Calories
6. Fat
7. 10g
8. Carbohydrate
9. 70gDietary Fiber5.10gSugars1gProtein7.70g