Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great!

This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe!

Ingredients
1 block extra firm tofu, drained but not pressed
1 can low sodium chickpeas, drained
1/4 cup vegan mayo
2 tsp brown mustard
1 tsp Cavender's Greek Seasoning
1 tbsp dried dill weed
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste

Directions:
Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finger sandwiches for a function. Also, if you want to make a lower fat version, simply add less of the vegan mayo and don't drain as much of the liquid off the chickpeas.

Enjoy! If you try it, let me know what you think in the comments!

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