Step 1

Add your rinsed and drained chickpeas to a medium sized bowl.  Use a fork to mash the chickpeas up.  I like to mash mine pretty well, only leaving a few whole chickpeas, but you can mash them to whatever texture you prefer.

Step 2

Add in the chopped celery, pickles and onion.  Next, add in the dill, lemon juice and nori flakes.  Mix everything together and then add in the dijon mustard, mayo and salt and pepper.  Mix well until all ingredients are combined and season with extra salt and pepper, to taste.

Step 3

Cut your croissant in half.  I like to add my toppings to the bottom of the croissant and then I add a couple of spoonfuls of the “tuna” mixture on top.  Place the other half of the croissant on top and enjoy!