“I Can’t Believe It’s Not Tuna Salad”
Recipe by: Lisa Villiarimo

Ingredients:
1-15oz can garbanzo beans, drained. (Reserve liquid for making vegan mayo)
1/2 C sunflower seeds
1 small package roasted nori seaweed, crushed
2 Tbsp Italian parsley, chopped
2 Tbsp green onion, chopped
2 tsp capers, chopped
3-4 Tbsp vegan mayo
1 Tbsp Dijon mustard
1 Tbsp yellow mustard
1/2 tsp celtic or sea salt
1/2 tsp pepper
Method:
Drain garbanzo beans, reserving liquid for making vegan mayo.
Mash beans, leaving some beans partially intact. 
Add sunflower seeds, Italian parsley, green onion, capers, mayo, mustard, salt & pepper.
Mix well. Adjust seasonings as desired. Serve as a sandwich or as a dip for vegetables.

​Vegan Mayonnaise
By Lisa Villiarimo


Ingredients:
3/4 cup Aquafaba (liquid from cooked garbanzo beans)
3/4 tsp dry mustard powder
3/4 tsp sea salt
1 1/2 Tbsp apple cider vinegar
​2 1/2 - 3 cups avocado oil (or any neutral flavored oil)

Method:
In a blender or glass jar, add aquafaba, dry mustard, sea salt and apple cider vinegar and mix until combined and slightly frothy. Slowly drizzle in the oil (over the course of a couple of minutes) while blender is running. Mayonnaise will thicken more when chilled.