Chickpea "Tuna" Salad Sandwich

Crunchy, tangy + tasty



Ingredients

  • 1 can chickpeas, or 1 1/2 cups cooked

  • 2 stalks of celery, finely chopped

  • 1/2 cup Plant-Based “Mayo”

  • 2 tsp dijon mustard

  • Salt + pepper to taste

  • Optional addition: 2 tsps seaweed flakes



Instructions

  • Pulse chickpeas in a food processor or with a potato masher

  • They should still be chunky, not smooth

  • Mix with remaining ingredients

  • Will last in the refrigerator for up to 5 days



Notes

Makes 1 1/2 cups