This is coming from a palate that has tasted real tuna salad before: this tastes like the real thing. Incredibly and almost eerily so. Serve it as you would with any other tuna salad: on crackers, between whole-grain bread slices, in a wrap, or with celery sticks.
|1||(15-ounce) can||of chickpeas, drained|
|⅓||cup||celery, finely chopped|
|2||tablespoons||sweet onion, finely chopped|
|½||tablespoon||nutritional yeast flakes|
|1||green onion, chopped|
|1||teaspoon||low-sodium soy sauce|
- In a medium bowl, mash the chickpeas with a fork and combine with the rest of the ingredients. Serve on whole-wheat bread with lettuce.
Prep Time: 10 minutes Yield: 4-6 servings