Vegan Tuna Salad

I am a vegan. I was craving tuna salad sandwich. This was perfect. You can’t even tell you are not eating tuna salad. Use as you would in sandwiches.

Step: 1

Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

Per Serving: 171 calories; protein 2g; carbohydrates 10g; fat 14g; sodium 448.7mg.