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Chickpea Tuno Salad
350 C 19P
Ingredients
  • 3 cups cooked or 2 (15 ounce) cans no-salt-added or low sodium chickpeas, drained
  • 1 cup raw blanched almonds
  • 2 to 3 tablespoons lemon juice, or more to taste
  • 1 teaspoon kelp granules
  • 1 (12.3 ounce) package firm lite silken tofu
  • 3 tablespoons white wine or champagne vinegar
  • ½ teaspoon dry mustard powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 2 medium celery stalks, diced
  • 4 green onions, minced
  • ⅓ cup red bell pepper, minced
  • ¾ cup frozen peas, thawed
  • freshly ground black pepper
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