Recipe: Tuno-fish Salad

This recipe makes a very large amount so folks may want to half the ingredients however, it was perfect for our family of 3 dinner and a few lunches over the next couple of day.  It should keep about a week or so.

Tuno-fish Salad

45 oz of chickpeas
1 1/3 cup of vegan mayonaise
1/3 cup of seaweed (dulse and nori are best)
1 1/2 tablespoons of dill relish
1 tablespoon of onion
2 teaspoons of soy sauce
1 teaspoon of lemon juice
1 teaspoon of vinegar (plum is best)
1 teaspoon of mustard

In a food processor, pulse the chickpeas until broken down but not pureed.  Pour the chickpeas into a large mixing bowl, this make take several smaller batches.

In the food processor, combine all other ingredients and puree until smooth.  Add the ingredients to the chickpeas and mix thoroughly.  Once mixed well, chill for 30 minutes.

This was a big hit in the house.  Kaleigh even wanted to take a sandwich in her school lunch the following day.  Delicious!