Step 1

Drain and rinse the chickpeas, removing as many skins as you can with your hands. Pulse chickpeas in food processor until you get a tuna-like consistency, or use a fork or potato masher for the same results. Place in a large bowl.

Step 2

Add the rest of the ingredients, and mix well until everything is combined.

Step 3

Serve cold or at room temperature. Keeps in the fridge for up to 5 days.

Step 4

On toast with cucumber, tomato, mayonnaiseOn toast with cheese melted on top (aka. a chickpea "tuna" melt)In a sandwichStuffed in pita shellsOn lettuce and other salad toppings