Vegetarian

Tuna-safe salad for a lunchtime staple on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

This is a fast, easy substitute for tuna salad that requires no cooking and harms no fish. We served it up on rye bread with arugula for a tasty, filling lunch.

You will need:

1 15-ounce can chickpeas/garbanzo beans 2 celery stalks 2 tablespoons vegan mayonnaise (or regular, but you won't be able to tell the difference in this recipe, so why not go plant-based?) 2 tablespoons relish 1 tablespoon soy sauce 2 teaspoons nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon kelp granules/kelp powder (available at natural-food stores; it gives a deliciously briny taste) 1/2 teaspoon lemon juice fresh-cracked black pepper

1. Rinse and drain the chickpeas in a colander. Place in a medium-sized bowl and use a fork to mash the chickpeas. Mash until all the whole beans are broken up; the consistency should still be coarse, not pureed.