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.
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.