"Chuna" (Chickpea Tuna)

UPDATED 7-11-2019

NOTE: Leave out the nori for more of a chicken salad flavor

2 cans of chickpeas (garbanzo beans), rinsed and drained well
2 celery ribs, chopped finely
1-2 green onions (white part only), chopped finely
a handful of grapes, cut into quarters or 1/4 cup chopped dried organic cranberries
2 T. firm tofu
1/4 cup cold water
2 T. apple cider vinegar
1 T. tahini
1/2 T mild white or yellow miso paste
1 t. date syrup (or other sweetener)
1 t. dijon mustard
1/8 t. dried dill
1 t. kelp granules or 1/4 nori sheet cut into tiny pieces (this gives the "ocean" flavor)
salt and pepper to taste

Mash chickpeas in a bowl with a potato masher or fork until completely mashed (no whole chickpeas). Add chopped celery, green onion, and grapes.
Blend tofu, water, vinegar, tahini, sweetener, mustard, dill, and kelp granules in cup blender until smooth. Add salt and black pepper to taste. Stir dressing a bit at a time into chickpea mixture. CHILL THE CHUNA BEFORE SERVING.
Serve on toast with sliced tomatoes and lettuce or in lettuce boats.


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