• sieve
• large bowl
• food processor
• rubber spatula
• plastic wrap or lid for bowl

• ½ c almonds
• ½ c sunflower seeds
• ¼ c sesame seeds
• several c water
• 1 c soaked + cooked or canned chickpeas, drained and rinsed
• 2 T lemon juice
• 1 T water (can be from chickpea cooking water)
• 1 T soy sauce
• 2 t flaxseed or olive oil
• 1-2 t kelp powder
• ½ c mayonnaise
• 1 stalk celery, minced
• 1/3 c red onion, minced
• 2 T fresh parsley, minced

Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.

Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.

Try using this recipe for a mock tuna crêpe or a mock tuna melt.

Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook, in which it’s called Nothin’s Fishy "Tuna" Salad.