Garbanzo Tuna Salad

Ingredients:

1 cup garbanzo beans (chickpeas)
2 ribs celery, diced
1/2 red onion, diced
1/2 cup homemade mayonnaise or soaked raw cashew
3 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
salt &pepper to taste
pickles (optional)
agave nectar (optional)
1 teaspoon nutritional yeast (optional)
1-2 teaspoons kelp powder (optional)

Drections:
Garbanzo beans and cashews (or other nut) soaked in enough water overnight.
Rinse and drain well before use.

Cook garbanzo beans until soft.
Place the drained garbanzo beans in to processor and pulse briefly, just beans are broken up and sticking together slightly (around 6 pulses).
or you can use fork to mash the beans if you don't have food processor.

Scrape the beans into large bowl and toss with the celery, onion. set a side.

place the soaked nuts in the blander and add the 1/2 cup water, lemon juice, vinegar, mustard, garlic powder, and other options if you are using in a high speed blender until smooth. Add this to the bowl of beans and vegetables, and mix thoroughly.

Serve in corn tortillas, sandwich, lettuce wrap
You can add avocado, sprouts, tomatoes and hot sauce on the top!