Ingredients 

• 2 2oz cups of Aveyo Orginal Avocado Mayo

• 2 15-ounce cans of chickpeas

• 1 large bunch of green onions or red onion

• 4 ribs of celery with the leafy tops, if available

• 1 to 2 large dill pickle s, depending on preference

• 3 tablespoons of mustard your favorite type

• 1 tablespoon of granulated garlic or 1 minced clove

• 1 tablespoon of salt

• 1 tablespoon of sugar or maple syrup

• 1 teaspoon of apple cider vinegar

• Fresh cracked black pepper to taste

Directions 

1. Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.

2. Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste.

3. Once the “tuna” is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados.