Chickpea Tunalike Salad

Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!

• Ready In: 10 mins
• Yields: 2-4

Ingredients

• 1 (15 ounce) can chickpeas, drained (about 1 3/4 cups)
• 1⁄2 cup  finely diced celery (I use the food processor)
• 1⁄4 cup  finely diced sweet onion (or green onion)
• 2  tablespoons fresh lemon juice
• 2 -3  tablespoons  minced fresh parsley (sometimes I add a little fresh chopped dill)
• 1  tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
• 2  teaspoons brown mustard
• 2  teaspoons  well drained  pickle relish (sweet or dill-your choice)
• 1⁄4 teaspoon paprika (I used smoked paprika)
•  crushed toasted nori (about 1/8-1/4 cup-optional)
•  salt
•  pepper

Directions

1. Coarsely chop the beans in a food processor, or mash well with a fork.
2. Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
3. Chill thoroughly before serving.
4. Stored in a covered container in the fridge, the salad will keep for up to 1 week.
5. Enjoy!
6. Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!