- 1(15 oz.) can chick-peas, drained
- 1/4 cup vegan mayo
- 2.5 T. minced dill pickle (about 1 pickle-slice, give or take)
- 1 green onion, chopped
- 1 t. soy sauce
- salt 'n pep
June 20, 2009
I've been wanting to make this for a long time now, and I finally did. And good thing I did, because this is a keeper. This was so cheap to make and healthy, and tasted even better than how I remember tuna salad. Definitely good for a poor vegan college student.
Put it in the food processor, and that's it!
Posted by Em at 12:20 AM