From: Bivens, T. “Mock Tuna Salad.” From Plant to Plate. Life and Health Network. 2013. Print.


  1. 1 15-ounce can of chickpeas, drained
  2. 1/4 cup reduced fat Vegenaise (or simple mayonnaise)
  3. 1/3 cup celery, finely chopped
  4. 2 Tbs sweet onion, finely chopped
  5. 1/2 Tbs nutritional yeast flakes
  6. 1 stalk green onion, chopped
  7. 1 tsp low sodium soy sauce


  1. In medium bowl, mash the chickpeas with a fork and
    combine with the rest of the ingredients
  2. Serve on whole-wheat bread with lettuce and tomato

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