This is another assignment for my cooking class. I think this tuna-less tuna salad would be great for lunches. It has only a few ingredients, which makes it quick to make. I do like to let it chill for at least a half an hour so that the flavors meld together. If you can make it the night before that would be ideal.
- 1 can chickpeas, drained, rinsed
- 1 tbsp onion, dried, minced
- 1/4 c celery stalk, diced
- 1 tbsp kelp granules
- 1/2 c Cashew Sour Cream or vegan mayonnaise
In a large bowl, using a pastry cutter smash the chickpeas. Add the rest of the ingredients and thoroughly mix. Chill for at least 30 minutes.
Serve as a sandwich, dip, or on top of some salad greens.