15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste
Large whole tomatoes

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise.
Blend until mixture holds together.
Season to taste.
Cut out core of tomatoes.
Make cuts around the top of tomatoes, going about halfway down.
Lightly sprinkle inside of tomatoes with salt.
Stuff with “tuna salad”

Serves 4