Vegan Tuna Wrap

Ingredients: 1 1/2 cups cooked or one 15 ounce can chickpeas, drained and rinsed 1/2 cup blanched almonds (easy to do yourself, see instructions below) 1 1/2 tablespoon fresh lemon juice 1 teaspoon kelp powder (in the bulk herbs section) 1/2 cup minced celery 1/4 red onion, minced red onion 1/4 plus 1 tablespoon Organic Vegenaise® 1 1/2 teaspoons Dijon mustard sea salt and fresh ground pepper If you wish, add: fresh or dried parsley, a bit of dried dill, red pepper flakes Directions: 1. In a food processor, pulse the chickpeas and the almonds until coursely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing). Add lemon juice and kelp powder. Blend until well combined. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo! 2. Cover and refrigerate for at least 1/2 hour before serving. For wraps: Spread wrap thinly with a bit of the mayo and mustard. Place filling near the bottom of the wrap, add spinach leaves, and some ground pepper, a drizzle of olive oil, and wrap *makes 2 cups of filling, yields about 4 wraps. Blanched Almonds: boil water, add raw almonds, cook for 2 minutes, drain, let cool, peel. Ideas: This spread works great on bread in a sandwich press, substitute sprouts or lettuce for spinach; Also works well on top of any cracker, carrots or celery.