Chickpea Tuna Salad

• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons Greek yogurt, mayonnaise, or vegan mayonnaise, depending on how creamy you'd like it
• 1 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 2 scallions, roughly chopped
• 1 jalapeno, roughly chopped (optional)
• 2 ribs celery (include any leaves), roughly chopped
• 1/4 cup roughly chopped red onion
• 1 teaspoon capers, with liquid
• 1 handful crumbled nori, plus more for sprinkling (optional)
• 1 Salt and pepper, to taste
• 1 pinch smoked paprika (optional)

1. In the bowl of a food processor, pulse chickpeas until roughly chopped but not obliterated.
2. Add the rest of the ingredients and pulse to combine.
3. Serve on rye bread on top of a leaf of lettuce. Top with sliced avocado and sprouts.

chickpeas, tahini, greek yogurt, mustard, maple syrup, scallions, celery, red onion, capers, handful, salt, paprika

Taken from food52.com/recipes/41114-chickpea-tuna-salad (may not work)