This Tuscan Bean Salad tastes remarkably like tuna and is a brilliant vegan stand-in for that lunchtime staple. Simply mash canned garbanzo beans (aka chickpeas) with a fork, or pulse-process in the food processor until mashed but still chunky. Add sea salt and pepper, extra virgin olive oil, and balsamic vinegar to your taste. Top with chopped Kalamata olives and serve over salad greens or between slices of your favorite sandwich bread. I like mine with a side of my favorite chips from Beanitos.
Put your own spin on this idea, just use the mashed beans the same way you would normally use tuna and add your ingredients of choice- mayo, pickles, celery, etc- whatever floats your boat.