From: Bivens, T. “Mock Tuna Salad.” From Plant to Plate. Life and Health Network. 2013. Print.
Ingredients:
- 1 15-ounce can of chickpeas, drained
- 1/4 cup reduced fat Vegenaise (or simple mayonnaise)
- 1/3 cup celery, finely chopped
- 2 Tbs sweet onion, finely chopped
- 1/2 Tbs nutritional yeast flakes
- 1 stalk green onion, chopped
- 1 tsp low sodium soy sauce
Directions
- In medium bowl, mash the chickpeas with a fork and
combine with the rest of the ingredients - Serve on whole-wheat bread with lettuce and tomato
DWTDHixson 
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