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This is a very satisfying alternative to a tuna salad, that can be used in sanwiches, wraps or salads.  Make more than you think, as it goes fast!

  • 1 can of chickpeas, drained and rinsed
  • 2 celery stalks, finely chopped
  • 2 T relish (dill pickle)
  • ½ tsp onion flakes
  • 2 tsp nutritional yeast
  • 1 T low sodium soy sauce
  • 2 T Tofu mayo, below
  • 1 tsp kelp (optional)
  • pepper, lemon pepper and/or paprika

Tofu Mayo - mix, or whirl the ingredients together in a blender

  • 1 box Mori Nu silken Tofu, (or regular in a tub - anything works except extra firm)
  • 2 T lemon juice, or use half vinegar
  • ½ tsp salt or miso
  • 1 teaspoon sweetener like agave, barley or maple syrup, (optional) 

Mash chickpeas  in a large bowl with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times, but careful not to puree. Add celery and remaining ingredients, stirring to combine. Add more of the mayo and/or kelp as desired, and black pepper to taste. 

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