Chicky 'Tuna' Salad Sandwich

Our grape vines are prolific, but the grapes are teeeeeeny. Larry's sister Cyndy mentioned that she loved putting grapes in any sandwich, like tuna or turkey. That reminded me of a nice "fake tuna" salad I made long ago. So I did a quick search and adapted this recipe by adding grapes. Really good! I might add pickles next time - or at least serve them on the side. 


1 can (14 oz) garbanzo beans, drained and rinsed
Zest of 1 lemon
Juice of 1/2 lemon
1/3 C vegan mayo
1/3 C celery, chopped
1/4 C red onion, chopped
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne or chili powder

2 crushed or shopped nori sheets (seaweed)
1 T chia seeds or hemp hearts (for some omega 3)
1/3 C grapes
1/4 C chopped dill pickle (or dill relish)


Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash about 3/4 of the chickpeas with the back of a fork or potato masher, until desired consistency.

Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. 

Serve on toasted bread with sliced tomato and leafy greens, or on lettuce like a wrap or salad, or with fresh scoopable veggies (like cucumber, red bell peppers), or with crackers. Yum!

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