Mock Tuna Salad/Spread


  • 1 can (16 ounces) garbanzo beans, drained and rinsed well 
  • 1 rib of celery, finely chopped 
  • 1 small dill or sweet pickle, finely chopped -- or 2 tbsp pickle relish 
  • Sea salt to taste 
  • ¼ cup Vegenaise or any other vegan mayonnaise 
  • Red onion finely chopped to taste 
  • 1 tbsp fresh flat-leaf parsley, finely chopped (optional) 
  • ½ sheet nori seaweed (optional) 


Place the garbanzo beans in the food processor. Tear the optional seaweed into small pieces and add to the processor. Briefly pulse the processor several times to achieve a flake-like consistency. Do not over process or you will end up with a paste. Transfer to a bowl and add the remaining ingredients. Add a little more mayo if necessary for a moist and creamy texture and adjust seasonings. Refrigerate for several hours to blend flavors. Serve on crackers, toast, or anything you wish!