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10 Minute Vegan Tuna Salad
Ingredients
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  • 1  (398 ml/14 oz) can hearts of palm, drained
  • 1 cup canned chickpeas, rinsed and drained
  • ¼ cup dill pickle, diced
  • 2 tablespoons red onion, finely diced
  • 1 small celery rib, diced
  • 1 tablespoon small capers, measure then finely chop
  • 2 seaweed snack sheets
  • ⅓ cup vegan mayonnaise (I use Vegenaise)
  • 2 teaspoons tamari
  • 2 teaspoons caper brine
  • 1 teaspoon dill pickle juice or sub lemon juice
  • ½ teaspoon granulated garlic (powder)
  • salt and pepper to taste
Steps
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