Tuna-Less Tuna Salad | Rouxbe Online Culinary School

Ingredients

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste)
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup)
• 2 tbsp nori seaweed flakes*
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream
• Bibb, butter or head lettuce
• tomatoes (optional)
• bread for sandwiches (optional)