2nori sheets,crumbled with your hands into small pieces
2tablespoonsfreshly squeezed lemon juice
Freshly cracked black pepper
For serving (sandwich)
8 slices of hearty sandwich breador sliced baguette
Sandwich fixings of choice: romaine or leaf lettuce,sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles
In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper. Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky. Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). Enjoy!
*If hearts of palm aren't available, sub with more chickpeas. ** We like Follow Your Heart Vegenaise and Sir Kensington's vegan mayo in the RPL kitchen.