Chickpea Chicken Salad

• Tofu "Mayonnaise"
• 14 ounces extra firm tofu
• 2 teaspoons whole grain or Dijon mustard
• 2 teaspoons brown rice vinegar
• 2 teaspoons lemon juice
• 4 teaspoons umeboshi plum vinegar
• Chickpea Salad
• 30 ounces canned chickpeas, drained and rinsed
• 12-16 dill pickles, finely minced
• 8 scallions, finely minced
• 1 cup parsley, finely minced
• 8 stalks celery, finely minced
• 1 1/4 cups tofu "mayonnaise"
• 2 teaspoons stone ground mustard
• 1/2 teaspoon garlic powder
• 2 teaspoons tamari

1. First, prepare the tofu mayonnaise by combining all the ingredients in a blender and slowly blending until pureed. Adjust seasonings to taste.
2. Next, add the chickpeas to a medium size bowl and mash them with a fork. Add the rest of the ingredients and mix well.

mayonnaise, whole grain, brown rice vinegar, lemon juice, vinegar, chickpea salad, chickpeas, dill pickles, scallions, parsley, stalks celery, mayonnaise, stone ground mustard, garlic, tamari

Taken from food52.com/recipes/28645-chickpea-chicken-salad (may not work)