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Growing up, I was a huge tuna sandwich fan. Had it almost every day for lunch. I’m sure my body is still attempting to detox from all that mercury.
The kelp, onion, and celery in this spread provide a similar sea-like taste and texture, but with way more nutrition and minus the mercury poisoning. Serve with tomatoes, avocadoes, and greens on your favorite bread. Goes well with rice crackers, too!

Ingredients

1 1/2 cups chickpeas (or 1 can, rinsed)
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 tbs lemon juice
2 tbs Vegenaise
1 tbs dijon mustard
1 tbs parsley, chopped
1 1/2 tsp dried kelp powder
sea salt and pepper to taste

Directions

Use a masher to mash the chickpeas. Add celery and onions and mix. Add the rest of the ingredients and mix again. Easy!