Drain the chickpeas and reserve some of the water.
15 oz canned chickpeas
In the bowl of a small food processor chop the chickpeas with a little bit of the reserved water if needed until a rustic texture is achieved. Keep in mind that you don’t want a smoothie, so use the pulse button when doing this. Alternatively you can use a potato masher or the back of a fork to achieve this texture.
15 oz canned chickpeas
Transfer to a medium mixing bowl together with the scallions, lime juice, chili pepper and cilantro. Give it a good stir.
1 scallion, 1 lime, 1/2 red chili pepper, 1/4 cup cilantro
Slice the avocado in half, discard the pit and carefully scoop the flesh out. Add it to the bowl with the chickpeas and season with the sea salt. Combine well. Taste and add more lime juice or sea salt to your taste. Stir in the capers and dulse flakes if using.
1 avocado, 2 tsp capers, 1.5 tsp dulse / kelp flakes or seaweed, 1 pinch sea salt
Serve as a dip or make a faux tuna salad sandwich with your favorite whole-grain bread and fresh herbs.
What can I use instead of chickpeas? -Italian cannellini beans or great norther beans make great swaps. Whichever you end up using make sure to mash them to a rustic texture not puree.
Avocado - It can be swapped with your favorite vegan mayo to serve as a binder, just like in the traditional tuna sandwich. Alternatively a couple of tablespoons of tahini and a little dijon will also do the trick in a pinch.
Storage - This salad keeps well in the refrigerator in lidded airtight containers for 3+ days. Since it contains avocado you'll want to layer a few thin slices of lemon or lime over the top to prevent oxidation and browning.