Skip the stinky tuna sandwiches, and try this healthier, plant-based version. Makes enough for one sandwich – go ahead and double or triple the recipe to make enough for a few days.

Gather:
1/2 cup chickpeas (cooked at home or canned)
1 tsp dijon mustard
1 tbsp Bubbie’s relish
1 tbsp Vegenaise (or any other vegan mayo you like)
Optional: 1/4 cup diced celery

Other sandwich supplies: romaine lettuce, tomato, sprouted wheat bread or gluten-free bread (I like Ezekiel brand for both).

Make:
Add everything to a food processor and pulse a few times. Make your sandwich with the salad however you like – I like to add lettuce and tomato.