Vegan Tuna Salad - cooking recipe

Ingredients

1/2 cup olive oil
1/4 cup soy milk
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1 cup drained canned chickpeas (garbanzo beans)
1/2 cup chopped dill pickles
1 stalk celery
1/4 cup dried chopped onion
1 teaspoon dried dill weed

Preparation

Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.