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Vegan Chickpea “Tuna” Salad


1 tablespoon organic arame*, crushed between fingers slightly (about 3 grams)
1/2 cup silken tofu (lite preferred)
15 ounces cooked chickpeas (1 can or about 1 3/4 cups), drained
1/2 cup coarsely chopped carrots
1 rib celery, chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoons smoked paprika
1 tablespoon lemon juice
1/2 teaspoon salt (or to taste)



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