1 (15-ounce) can drained chickpeas
1 teaspoon dulce flakes or seaweed flakes
1 teaspoon mustard
1 teaspoon salt
1/4 cup celery
1/4 cup red onions
1/4 cup vegan mayonnaise (I use Vegenaise)
1 teaspoon lemon juice
1. In a food processor or food chopper, add the chickpeas, dulce flakes, mustard, and salt; pulse until the mixture resembles a crumbly texture. ( I like my tuna to be a little chunky.)
2. Transfer mixture to a mixing bow.
3. Add celery, onion, mayo, and lemon juice; stir to thoroughly combine.
Substitute and Addition Options (The list could be endless!): You make be able to substitute the dulce flakes for flaxseed oil as it has a fishy taste as well; parsley; red pepper; relish; kelp powder; soy sauce; dill
Source of recipe: Inspired by a research from Allrecipes.com,The veggie Table and other websites.