From: Bivens, T. “Mock Tuna Salad.” From Plant to Plate. Life and Health Network. 2013. Print.
1 15-ounce can of chickpeas, drained
1/4 cup reduced fat Vegenaise (or simple mayonnaise)
1/3 cup celery, finely chopped
2 Tbs sweet onion, finely chopped
1/2 Tbs nutritional yeast flakes
1 stalk green onion, chopped
1 tsp low sodium soy sauce
Directions
1. In medium bowl, mash the chickpeas with a fork and
combine with the rest of the ingredients
2. Serve on whole-wheat bread with lettuce and tomato
1 15-ounce can of chickpeas, drained
1/4 cup reduced fat Vegenaise (or simple mayonnaise)
1/3 cup celery, finely chopped
2 Tbs sweet onion, finely chopped
1/2 Tbs nutritional yeast flakes
1 stalk green onion, chopped
1 tsp low sodium soy sauce
Directions
1. In medium bowl, mash the chickpeas with a fork and
combine with the rest of the ingredients
2. Serve on whole-wheat bread with lettuce and tomato
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