Step 1

In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.

Step 2

If using nori for a fishy flavor: Finely chop 1-2 sheets of nori. I found it easiest to simply chop it up with a sharp knife on a cutting board. Kitchen scissors also work. Or, use the kelp granules.

Step 3

To the bowl with the chickpeas, add the nori or kelp granules, pickle relish, lemon juice, celery, onion, mayo, salt and black pepper. Add pepperoncinis and capers, if desired. Stir well to combine.

Step 4

Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.

Step 5

Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!

Step 6

Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.