Chickpea "Tuna" Salad (Vegan, Oil-free, Gluten free)

This chickpea salad is easy to make and perfect for a cold lunch to pack for work or school. You can enjoy it on a sandwich, crackers, a wrap, with veggies, on a salad or any other way you like.

Ingredients:

• 2 15 oz cans of chickpeas, drained and rinsed

• 2 stalks of celery, finely diced

• 1/2 of a medium/large red onion, finely diced

• 1 sheet of nori, ripped or cut into small flakes

• 2 tbsp runny tahini

• 2 tbsp lemon juice

• 3 tbsp aquafaba (liquid from the can of chickpeas)

• 2 tsp garlic powder

• 1-2 tsp old bay seasoning

• 1/2 tsp dulse flakes (optional)

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/2 tsp celery salt

Directions:

1. Add your chickpeas to a large bowl and using a fork, potato masher or even your hands, mash them to your desired consistency. You can use a food processor if you want a smoother texture.

2. In a small bowl mix together all ingredients except your onion, celery, and nori to make a sauce.

3. Add your onion, celery, nori, and sauce to your chickpeas then mix until everything is well combined.

4. Store in an air tight container in the fridge for up to a week.