Recipe: Vegetarian Tuna Salad and Vegan Mayonnaise

I have been vegetarian for over 16 years (whaaaat?!) and rarely do I wish I ate meat. At Thanksgiving, I've always been content to stuff myself with sides - cranberry sauce, noodles, green bean casserole, mmmmmmmm drooling now. When I see someone with a juicy cheeseburger, there isn't even a single part of me that wants a bite.

There are just two meaty foods that I crave from time to time. I miss Arby's beef and cheddar sandwiches and tuna salad the way my grandma makes it. I miss both of those things so much. Granted, I love most unhealthy things that have that much fake cheese dumped on them (see also: mac n' cheese at my daycare and nachos at basketball games). And I also love everything my grandma makes.
I tend to fulfill my occasional beef and cheddar cravings with unhealthy amounts of melted cheese on and in things. But tuna salad? There's just no substitute...
...until now.
I found an awesome vegan tuna salad online here, but I modified the recipe this time and loved it even more! Here's the original:
Ingredients

1 c. cooked chickpeas or canned (drained and rinsed)
1 large celery stalk, diced
1 stalk green onions, white parts included, diced
1 heaping T. reduced fat Veganaise
1/2 T. quality Dijon mustard
1/2 tsp. dried kelp
1/2 tsp. salt
Dash of freshly ground black pepper

Here are my modifications:
-I didn't have green onions, so I subbed a small white onion and it was great.
-I added much more of all the dressing ingredients- much more fake mayo (maybe 3/4 c.?) and at least a full tablespoon of the Dijon.
-I made my own vegan mayonnaise and it is healthier for you! (recipe below)
-I didn't have dried kelp so I just crumbled a sushi nori sheet in my spice grinder and added that instead.
-I added diced Sweet Baby Gherkin pickles just like my grandma does.
You just mash all these things together, or lightly blend the chick peas in a food processor first and then mix in all the other ingredients. It turned out amazing. 
Moosewood Cookbook from Powells Books on our honeymoon (source of our vegan mayonnaise recipe), veggie tuna salad, teh internetz, and a cat named Whiskey.
I also don't feel guilty adding that much fake mayonnaise because I make it at home which is so much cheaper and better for you, since it's tofu-based, rather than oil-based. 

Vegan mayonnaise! - Combine a brick of silken tofu with 2 cloves of garlic, a dash of salt, and a tablespoon of apple cider vinegar in a blender and blend until it looks like mayonnaise. Keeps for a few weeks, and tastes exactly like mayonnaise. It's crazy.