"Tuna" Salad

A friend of mine, Amy, once made “vegan tuna sandwiches” and I liked them so much, I asked for the recipe.  After I stopped buying vegenaise I hadn’t made it, but then I experimented with tahini in coleslaw and again with the vegan tuna salad, and really liked it.

1 can (15 oz) chickpeas, drained- or equivalent dry chickpeas cooked

3 slices onion, chopped

½ cup dill pickle relish or chopped dill pickles

1 tbsp mustard

2 tbsp tahini

opt. 2 tsp flax oil

opt. splash of lemon juice

opt. chopped celery

Mash the chickpeas in a medium-sized bowl, or a flat bottomed casserole dish makes for easier mashing.  Chop onions, and mix everything together.  It eat this with rice cakes, but it’s good on bread, or with chips, or as a side-dish. 

Variation: use crumbled tempeh (cooked and cooled) instead of chickpeas.

Variation: soaked raw sunflower seeds instead of chickpeas, skip the tahini or use less

Variation: add sauerkraut instead of pickles