Mock Tuna Salad - cooking recipe

Ingredients

1/2 cup almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1 cup canned chick-peas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon water (can be from chickpea cooking water)
1 tablespoon soy sauce
2 teaspoons flax seeds or 2 teaspoons olive oil
1 -2 teaspoon kelp powder
1/2 cup mayonnaise
1 stalk celery, minced
1/3 cup red onion, minced
2 tablespoons fresh parsley, minced

Preparation

Rinse the almonds and seeds (a sieve or fine-holed colander is needed for the sesame seeds), place in bowl, cover with water, and let soak overnight. Rinse and drain.
Place the almonds, seeds, chickpeas, lemon juice, T water, soy sauce, oil, and kelp powder in food processor. Blend until well mixed but not quite smooth, 1-2 minutes.
Combine the mayonnaise, celery, onion, and parsley in the bowl, then add chickpea mixture. Cover and refrigerate for at least 30 minutes.
Notes This mock tuna salad will last 2-3 days in the refrigerator.