Tuna is one of the very few things I missed when I became vegetarian, so from time to time, I attempt to create a vegan version. Today’s version was particularly succulent–likely because I added so much salad-y stuff to the mix.

Apologies since it’s more of an assembly than a recipe, but it’s super delicious and super healthy (oh, and super easy as well).

Vegan Tuna Salad

• 1 can of chickpeas, rinsed and drained
• 1 cup grape tomatoes chopped
• 1 stalk of celery, chopped
• 1 cup cucumber, chopped
• 2 dill pickles, chopped
• 1/2 cup Yellow Goddess Dressing (or vegan mayo)
• salt
• freshly ground pepper

Place the chickpeas in a food processor and pulse until grainy (but not too grainy–think, the consistency of tuna). Empty into a bowl with the rest of the ingredients and mix together. Add salt and pepper to taste. Serves 3 – 4.

I served it with grilled whole-wheat flat bread, and it was so fresh and satisfying!