Almost Tuna-Salad (But Not Really)

• 1/2 large can of organic chickpeas
• 2 tsp (or more) mayonaise OR veganaise OR 1/2 mashed avocado
• 1-2 spring onions, chopped fine or chunky (your choice!)
• 1 tbsp dulse seaweed flakes
• 1 teaspoon kelp seaweed flakes
• 1 teaspoon shoyu OR braggs OR tamari OR soy sauce
• squeeze of an organic lemon
• dash of cayenne pepper
• finely diced celery (if you like that in your tuna salad)
• 2 cornichons or gherkin pickles, finely chopped

1. Mash the chickpeas in a bowl with a fork. You want a texture to this, not a paste, think 'chunky'. Stir in remaining ingredients. Taste. Adjust seasonings to your taste.
2. Serve immediately or refrigerate for up to one day. I like it by itself as a snack. My boyfriend makes it into a sandwich filling and has it on two pieces of toasted wholegrain bread. Could be nice on pasta if you add more mayonaise and some fresh cherry tomatoes, or on top of a nice mixed salad.

chickpeas, mayonaise, spring onions, kelp seaweed flakes, shoyu, lemon, cayenne pepper, celery, cornichons

Taken from food52.com/recipes/17137-almost-tuna-salad-but-not-really (may not work)