Chickpea Mock Tuna Salad

A vegetarian "tuna" salad made with chickpeas, almonds, and seeds.

Yield 4 servings
Time 45 minutes + overnight soaking
Tools sieve
large bowl
food processor
rubber spatula
plastic wrap or lid for bowl

Ingredients
1/2 c almonds
1/2 c sunflower seeds
1/4 c sesame seeds
several c water
1 c soaked + cooked or canned chickpeas, drained and rinsed
2 T lemon juice
1 T water (can be from chickpea cooking water)
1 T soy sauce
2 t flaxseed or olive oil
1-2 t kelp powder (essential)
1/2 c mayonnaise
1 stalk celery, minced
1/3 c red onion, minced
2 T fresh parsley, minced

Directions Rinse the almonds and seeds (a sieve or fine-holed
colander is needed for the sesame seeds), place in bowl, cover
with water, and let soak overnight.

Rinse and drain.

Place the almonds, seeds, chickpeas, lemon juice, T water, soy
sauce, oil, and kelp powder in food processor.

Blend until well mixed but not quite smooth, 1-2 minutes.

Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture.
Cover and refrigerate for at least 30 minutes.

Notes This mock tuna salad will last 2-3 days in the
refrigerator.