Chickpea Mock Tuna Salad

From Christine's Kitchen

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  • ½ cup red onion, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups cooked chickpeas
  • ½ cup vegan mayonnaise
  • ⅓ cup pickle relish
  • 1 celery stalk, minced
  • Sea salt and ground black pepper to taste
  • 1-2 teaspoons dulse flakes, or to taste
  • Optional: 1-2 teaspoons celery seeds


Put the onion in a small glass bowl. Add 1 tablespoon of the lemon juice and a few pinches of salt and rub into the onion. Let marinate while you prepare the rest of the salad. Drain before using.

Place the chickpeas in a bowl and mash well, or lightly process in a food processor, keeping some of the texture.  (You don’t want hummus!) Combine the chickpeas with the mayonnaise, pickle relish, celery, sea salt, black pepper, and dulse flakes. Mix well. Adjust seasonings to taste. Serve in lettuce leaves, on top of your favorite salad or as a sandwich filling.

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