1 15ozcan of garbanzo beansEden brand uses no BPA in their cans, drained and rinsed
2stalks of celerychopped
Saltpepper and dried dill to taste
Briny Tahini Mayo
1/4cup plus 2 tablespoons water
1tablespoon ume plum vinegar
1teaspoondulse flakes look under Cooking Ingredients I Use Often - One
1large datesoaked in hot water for 10 minutes
Place the garbanzo beans in a food processor and process just until there are no more whole beans. Don’t over process (alternatively, you can place them in a large bowl and mash them with a potato masher or a fork.).
If you went the food processor route, transfer the beans to a large mixing bowl and add the celery and onion.
Make the sauce by adding all of the sauce ingredients to the blender and blending until creamy and smooth (make sure to take the pit out of the date before blending if it has one).
Add 3 tablespoons (60g) of the dressing to the garbanzo mixture and mix until everything is incorporated.
Add salt, pepper and dried dill to taste.
Save the rest of the dressing for the bread.
Toast two pieces of sprouted bread, spread on some tahini mayo, generously add the faux tuna, and top with tomatoes and a mix of shredded kale and lettuce.
The dressing recipe makes enough for the Faux Tuna Salad and two or three sandwiches.