Vegan Tuna Salad
By Dani Taylor
2 (15 ounce) cans garbanzo beans, drained and rinsed
2 stalks celery, chopped
¼ red onion, chopped
6 tablespoons vegan mayonnaise (such as Follow Your Heart Vegenaise)
2 tablespoons nutritional yeast
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon pickle juice
1 tablespoon apple cider vinegar
¼ lemon, juiced
1 teaspoon ground paprika
¼ teaspoon crumbled dried nori (seaweed)
¼ teaspoon seafood seasoning (such as Old Bay)
2 dashes hot sauce
1 pinch cayenne pepper
1 pinch dried dill weed
Use a potato masher to crush garbanzo beans in a large mixing bowl.
Add celery, onion, vegan mayonnaise, nutritional yeast, salt, garlic powder, olive oil, pickle juice, vinegar, and lemon juice.
Season with paprika, nori, seafood seasoning, hot sauce, cayenne pepper, and dill.
Mix thoroughly. Refrigerate until serving.
Makes 8 servings.
Nutrition per serving: 164 calories; 4.8g protein, 19.8g carbohydrates, 7.7g fat