If you want to give this salad a more “fishy “ and tuna-like floavor, you can some nori or other seaweed flakes; however the canned chickpeas do make this tunaless salad very similar to tuna fish, except none our fishy friends had to suffer for this delicious salad.
1 (15 ounce) can chickpeas, drained
1 stalk celery, finely chopped
1 small onion, finely chopped
½ cup vegan mayonnaise
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
Salt and pepper, to taste
In a mixing bowl, mash chickpeas with a fork until they look “flaky “ in appearance, then add the remaining ingredients. Serve over a fresh salad green or on a sandwich bread to make tunaless salad sandwiches.