Save The Tuna Salad

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The Kind Life


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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

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