Vegan Tuna / Egg Salad Sandwhiches / Wraps (serves 8)

1 cup dry chickpeas
Soak overnight, cook until soft. Drain. Mash with potato masher and combine with:

1 Tbsp. lemon juice
1 tsp. kelp powder
1/3 cup minced celery
1/4 cup minced onion
1/4 cup vegan mayo
1 1/2 tsp. mustard (optional)
salt and pepper to taste

Spread on bread or place a scoop in a wrap with lettuce.

Variation:
Treat the mashed chickpeas as egg and flavor as you do egg salad sandwiches.

(from old blog, posted by Cassandra)