Better than Tuna :Vegan Sandwhich

http://www.fullofbeans.us

This vegan tuna salad has been a go-to meal option in the Full of Beans household for quite a while. We have found that it doesn’t need to be restricted to sandwiches! It is wonderful as a topping for a plate of greens, on a rice cake, or straight out of the container with a fork! 

1. 2 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
2. 1 shredded carrot
3. 2 stalks celery, finely diced
4. 1/2 small red onion, finely diced
5. Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
6. 1/2 tsp salt
7. 1/4 tsp ground black pepper
8. optional: extras like mustard, dill, etc

nstructions

1. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
2. Add the carrot, celery, onion, salt and pepper and mix well with a fork
3. Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

Notes

1. It can be eaten right away, but I find that if it sits in the fridge for an hour or so the flavors meld nicely together. This works for a sandwich and is also wonderful on a bed of greens or with crackers.