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!

Ingredients: 

• 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) 

Instructions: 

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.