Do you love the taste tuna, but skip it because you are vegan or not into its toxic mercury content?
Then, this is the recipe for you. This simple, delicious and vegan recipe is a great option for lunch.
1 (15.5-ounce) can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
1 tablespoon whole grain mustard
1 1/2 tablespoons umeboshi vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper (optional)
Freshly ground black pepper (to taste)
2 to 4 slices ezekiel wheat bread or other whole grain bread
2 to 4 lettuce leaves, washed and dried well
Place chickpeas in a Vitamix or other food processor and mix until chopped. Add remaining ingredients and mix until all ingredients are combined.
Lay out the bread and place the lettuce leaves on two slices. Spoon on the vegan tuna and top with the other slice of bread. Slice in half and enjoy!