Ingredients

• 2 cans (30 oz) garbanzo beans, drained
• 1/4 cup red onion, peeled and finely chopped
• 1/2 cup celery, finely chopped
• 1/4 teaspoon garlic, minced
• 1/4 cup dill pickle, finely chopped
• 2 tablespoons nori seaweed flakes (you can grind sheets of nori in a spice mill for this)
• 1/2 cup vegan mayonnaise
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, ground
• 12 slices of bread, lightly toasted
• 6 large, crisp lettuce leaves
• 12 fresh tomato slices

Directions

1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.
2. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.
3. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
4. Note: This recipe is also great as an appetizer: small spoonfuls of vegan tuna on gluten-free rice crackers, garnished with halved cherry tomatoes.