The tuna is happy because he’s still in the water!

This recipe is great on it’s own or in-between pieces of toasted bread with thick slices of tomato and cucumber. The texture is remarkably tuna-salad-like!

1 1/2 cups cooked chickpeas
1 cup finely chopped celery
1 tbsp. chopped sweet pickles
2 tbsp. sweet pickle “juice” (brine)
3/4 cup vegan mayonnaise
1 tbsp Old Bay Seasoning
1 tbsp. prepared mustard
pinch of dried kelp powder

Pulse the chickpeas in your food processor until they are just broken up into little pieces (not mushy). Transfer them to a mixing bowl. Stir in all remaining ingredients. Taste and adjust seasonings to your liking.

Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated.

Serves 6-8.