This recipe, adapted from exploreveg.org, is one of our favorite fish-free ‘tuna’ recipes.  Tthe miso is critical to the taste so don’t leave it out. Miso is a great ingredient to keep on hand and it lasts a long time in the refrigerator.  Miso comes in several varieties, but if you only want to purchase one type, buy the light colored or sweet white miso.   
      
If you want and have the time you can to remove the skins from the beans for this salad.  To do this, rinse the beans in a colander, then rub the beans with your fingers and discard the skins. You do not need to remove the skin on every bean. Removing the skin is somewhat time consuming so skip it if you are in a hurry. 

 

• 2  cans (15 oz. each) chickpeas (garbanzo beans)

• drained and rinsed (skins removed - optional)

• ¾ cup Veganaise 

• 1 cup finely diced celery

• ¼ cup minced dill pickle

• ¼ cup nutritional yeast flakes

• 2 tsp. tamari or soy sauce

• 1 T light or white miso paste

 

In a bowl mash the chickpeas with a potato masher or fork (or you can

put the chickpeas in a food processor and pulse a few times).

Mix in the remaining ingredients. Use more or less Veganaise to taste.