Chickpea Tuna-Style Salad

Ingredients

• 14 ounces Chickpeas, rinsed and drained
  
• 1 Shallot, diced
  
• 2-3 Pickles
  
• 1 tablespoon Tahini
  
• 3 tablespoons Scallions, sliced
  
• 2 tablespoons Dijon Mustard
  
• 2 tablespoons Rice vinegar
  
• 1 dash Black pepper
  
• 1/4 teaspoon Garlic powder
  
• 1-2 tablespoons Seaweed flakes
  

Directions

1. Properly rinse and drain your chickpeas. Place them in a bowl and mash them into the desired consistency with a fork (you might want it completely smooth or with some pieces left inside).
2. Add the remaining ingredients to the bowl and combine.
3. Add to your toast, salads or simply eat like this. Store in the fridge for 3-4 days in an air-tight container.