Honestly, this is a winning recipe! If you are tired of boring lunch sandwiches, you'll love this super easy and super flavorful recipe. What a great spread that is packed with protein, and truly tastes like a real tuna salad, just so much better (and without the after taste and smell of a fish…).

Ingredients

Seasoned dried Seaweed 0.2 oz / 6 g

1/2 cup vegan mayonnaise

1 tablespoon mustard

3 cups garbanzo beans soaked overnight, cooked and drained

3 green onions, chopped

1/2 red bell pepper, chopped

1 garlic clove, minced

1 jalapeño chopped (without seeds)

2 celery stalks, chopped

+ Salt

+ Pepper

Directions

In a food processor, first pulse the seaweed about four times. Then add the mayo and mustard, and pulse for a couple more times and scrape the sides to make sure it's all incorporated. Then, add the garbanzo beans and pulse for few more times (not too much since you want to keep some texture and not to have a paste, just to break the beans into pieces). Then, add the chopped onions, pepper, garlic, jalapeño, celery, salt and pepper. Pulse for a couple times just to get it mixed. Now, you are done! Spread this on your favorite bread. You can keep the spread in an airtight container in the fridge for up to 5 days.

Mock Tuna Salad