Tuna-Free Sandwich Filling from Terry

15 oz. can garbanzos, drained and rinsed

1 small carrot (or 1/2 c. blanched almonds)

1 small stalk celery

Dressing:

1 T. balsamic vinegar (or fresh lemon juice)

1 t. kelp powder (from Mt. People's Co-op)

1 scallion, minced

1/4 c. soy mayonnaise, or more as needed (I used Fat Free Nayonaise. Veganaise is very yummy but has more fat)

1 1/2 t. Dijon mustard

salt and pepper to taste, optional

Combine dressing ingredients in mixing bowl – mix together well.

In food processor, pulse carrots (or almonds) until coarsely chopped. Remove to bowl with dressing.

Pulse celery until coarsely chopped. Remove to bowl. Mix well.

Pulse beans until coarsely chopped. Remove to bowl.

Mix well, adding a little more mayo if mixture seems dry.

Chill at least 30 minutes before serving.

Serve in pita bread or with corn chips.

Or, for a really pretty (and yummy) presentation plop a big scoopful on top of a tomato that has been sliced into 4-6 wedges, slicing almost all the way thru. Leave tomato intact at the bottom so the wedges will fan out like flower petals.

Adapted from Vegan Planet