Ingredients:

1 can chickpeas, drained and rinsed or 2 cups cooked chickpeas

1/4 cup celery, diced small

1/4 cup green onion, sliced thin

1/8 cup cashew mayo/Sour Cream

1/8 cup dill relish or finely diced pickles

1/8 cup red bell pepper, diced (optional)

1 Tbsp Dijon or brown mustard

1/8 tsp dried dill or 1 Tbsp fresh dill

1 Tbsp lemon juice, freshly squeezed

2 tsp capers, minced

1 tsp Old Bay Seasoning or any blend like Mrs. Dash

Black pepper, freshly ground to taste

Hot sauce, to taste (optional)

1/4 tsp Nori, finely chopped (optional) this will give it a fishy flavor but not a big deal if you don’t have it on hand, you really don’t need it

Instructions:

1. Rinse chickpeas and add them to a food processor. Pulse in 15 second intervals, scrape the sides down and repeat until the chickpeas are roughly chopped. Don’t get carried away or you’ll end up with mush. You want some texture. If you don’t have a food processor, I found a pastry blender or potato masher work great too.

2. Add the chopped chickpeas to a medium mixing bowl followed by all the remaining ingredients. Mix well.

3. Adjust the moisture of the Un-Tuna mixture by adding more Cashew Mayo/Sour Cream.

4. Build the Un-Tuna into a whole grain wrap or tortilla, bread or a sandwich rounds. Or serve with crackers as an appetizer and build it into a charcuterie board.

Add your favorite toppings; avocado, spinach, sprouts, lettuce, red onion, sprouts, grated carrot, cucumber, tomato. Whatever you have on hand, use your imagination!

Serves 4

*** NOTE: If you’re transitioning to a plant-based lifestyle and still have mayo in the frig, you can substitute it for the cashew version, let’s get that stuff used up so you can move on!