Makes about 2 cups

Ingredients:
14 oz. can artichoke hearts, drained
1 c. cooked chickpeas, drained
½ small onion, chopped finely
1 stalk celery, chopped finely
1 T. nutritional yeast
1 t. kelp granules
½ t. flaked Nori seaweed
1 ½ t. soy sauce
1 t. rice wine vinegar
1-2 T. vegan mayonnaise

To prepare:
Place drained artichoke hearts into the bowl of your food processor and pulse to chop, being careful to retain some flaked tunafish-like texture – you don’t want a paste. Place chopped artichokes into a bowl.

Now place chickpeas into the food processor and pulse until they have a “mealy” texture. Add the chopped chickpeas to your bowl, then the remaining ingredients and blend well to combine.

Heap onto whole grain bread, lay on a crunchy piece of lettuce, and serve.