Chickpea Salad (Vegan Tuna) (serves 2)

¼ red onion or 1 green onion (finely diced)

Juice of ½ lemon

1 nori sheet (finely chopped)*

1 tbsp nutritional yeast

½ tsp of onion or garlic powder

½ tsp soy sauce

2 tbs mayonnaise (vegan or traditional for non vegan version)

1tsp Dijon mustard

½ tsp white vinegar

Salt and pepper to taste

* Nori is sushi seaweed paper, use scissors to finely cut into shreds

Method:

Drain and rinse chickpeas, use a fork to mash or add to a blender/food processor and pulse to a chunky consistency.
Remove from blender, stir in all other ingredients
Serve chilled with a salad or vegetables, as a dip with crackers or in a sandwich.
Store in an airtight container in the fridge for 3 days

Gluten Free – use tamari instead of soy sauce