Poopiebitch's 'Tuna' Salad

2 cans chickpeas, rinsed and drained
2 sheets nori, toasted
1 tsp kelp powder
scant ½ cup Vegenaise
¼ cup + 1 TBS prepared mustard
½ cup minced red onion
½ cup minced celery
½ cup Wickles relish (or other pickle relish)
1 TBS nooch
1 TBS Bragg's (or tamari or soy sauce)
1 tsp garlic salt
½ tsp celery seed
salt and pepper to taste

Rinse chickpeas well and set aside to drain. Toast nori and pulse in food processor until no large pieces remain. Add chickpeas and pulse until mushy but not smooth - careful not to over process, we're looking for a little texture, not pureed into a paste.

Transfer the mixture to a bowl and add remaining ingredients. Mix well and check for seasoning. It is better the next day so make it in advance and resist the urge to eat it all the first day if possible. If you make it the day you plan to eat it, at least give it a couple of hours to chill through as it really improves the flavor.

This recipe does make a lot (which I recommend because you will want a lot, but it can easily be halved if you prefer). My favorite way to eat it is on Whole Wheat Ritz crackers, but it's good as a dip for veggies and on sandwiches too.

Source:

http://www.postpunkkitchen.com/forum/viewtopic.php?id=58683