There is no need to be concerned about refrigeration when you pack this "tuna sandwich" for the road! Try it in a wrap, on top of salad greens, stuffed in a hollowed green pepper, or eat it plain for a satisfying taste of the sea! Make the "sauce" a little thinner and mix it in with some cooked macaroni for a cold pasta salad.
1 Sweet onion
6-8 stalks celery
3 C cooked garbanzo beans drained
2-4 (according to taste preference) sheets dried Nori seaweed
(or use 1/4 C alternative edible seaweed flakes)
2/3 C walnuts
1 T vinegar
1 T raw honey
1 C cooked garbanzo beans
2 tsp prepared mustard (or 1/4 tsp ground mustard seed)
3/4 tsp salt
pepper to taste
1/3 C water
In a food processor, pulse onion and celery until minced or desired consistency for "tuna" salad. Place in a mixing bowl. Put 3 C cooked garbanzo beans in processor and pulse until a crumbly consistency, leaving a few beans in 1/2 sized or 1/4 sized pieces. Place in mixing bowl with celery and onion. Place seaweed in processor and pulse until broken into very small pieces. Add to bean mixture and set aside.
For sauce, place walnuts, vinegar, honey, 1 C garbanzo beans, mustard, salt and pepper in processor. Turn processor on, add 1/3 C water and blend until smooth like humus. Add additional water if necessary in order to keep "sauce" smooth and blending freely. Add sauce to bean mixture and stir until "tuna" salad is fully incorporated. Store in air tight container in the refrigerator. Flavors will improve with time.