1 1/2 cups cooked chickpeas
1/2 cup tofu, mashed well
3 tablespoons mayonnaise (or vegannaise)
1/2 tablespoon whole grain mustard
1/4 teaspoon celery salt and red pepper (basically Bay Seasoning which helps tunasaladness)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper
Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Serve as a sandwich filling, as a dip with crackers, or atop a bed of greens.
Some people say that adding seaweed helps with the fake fishiness. I have yet to try that but I would suggest giving it a whirl. 1 tsp of crumbled or powdered nori or dulse is what I would try.
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