Vegetarian Tuna Salad Sandwich

Step 1

In a food processor, add carrots and process until are tiny bits and pieces.

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Step 2

Add the chickpeas, nutritional yeast, kelp, lemon juice, salt and pepper until they are tiny pieces. Stop before it becomes hummus, but go until it looks kind of like flakey tuna, about 8-10 pulses.

Step 3

In a large bowl mix vegan mayo, pickles and celery until well combined.

Step 4

Add the chickpea mixture to the mayo mixture and mix well. Be careful not to mush the chickpeas.

Step 5

Eat on toast with kale and tomato, in a wrap, or on it's own!

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©theedgyveg

• 1 can of chickpeas or 2 cups of cooked from dry

• 1 carrot, peeled

• 2 tbsp finely chopped celery

• 1.5 tbsp minced dill pickle

• 1 tbsp nutritional yeast

• 1.5 tbsp vegan mayo

• ½ tbsp tamari

• ½ tbsp kelp granules

• ½ teaspoon lemon juice

• salt and black pepper to taste

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