Garbanzo Bean Salad (aka, Not Tuna)

1 1/2 cups of garbanzo beans (chick-peas), cooked or canned, drained and rinsed well
1/4 cup of finely chopped celery
1/4 cup of finely chopped mild, sweet onions
3 or 4 tablespoons of mayonnaise
1 tablespoon of nutritional yeast
1 tablespoon of fresh lemon juice (do not use something from a bottle)
1/8 teaspoon of sweet paprika (or hot if you prefer)
Salt to taste
Freshly ground black pepper to taste

Place the beans in a food process and pulse until they are coarsely chopped. Experience will show you the degree of "chop" you prefer.)

Transfer the chopped beans to a mixing bowl and stir in the remaining ingredients. Mix it well.

You may serve it at once, but it is better if you refrigerate it for at least an hour.

You may add olives or dill or sweet pickles for a different approach.

This is good served on a bed of lettuce or other greens or as a sandwich spread.

No tuna was harmed making this spread.