You can make this Vegan Tuna Salad ahead of time to enjoy for lunches throughout the week. Serve it on a bed of mixed salad greens, on a sandwich, or with brown rice crackers. Feel free to add other ingredients such as chopped carrots, bell peppers, or olives.
2cansgarbanzo beans (chickpeas)(3 cups) rinsed and drained
1Tablespoonprepared yellow mustard
2Tablespoonssweet pickle relish
In a medium bowl, add the garbanzo beans (chickpeas), vegan mayo, and mustard. Mash with a potato masher or the back of a fork until the bean mixture is partially smooth with some chucks. (Or use a food processor and the pulse function.)
Add the rest of the ingredients to the bowl and mix until combined.
Serve immediately or refrigerate until ready to serve.