Chickpea "tuna" salad

Indulge in the flavors of the Mediterranean with this savory chickpea "tuna" salad. Packed with protein and bursting with fresh herbs and zesty lemon dressing.

Ingredients:

• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons Greek yogurt, mayonnaise, or vegan mayonnaise, depending on how creamy you'd like it
• 1 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 2 scallions, roughly chopped
• 1 jalapeño, roughly chopped (optional)
• 2 ribs celery (include any leaves), roughly chopped
• 1/4 cup roughly chopped red onion
• 1 teaspoon capers, with liquid
• 1 handful crumbled nori, plus more for sprinkling (optional)
• 1 Salt and pepper, to taste
• 1 pinch smoked paprika (optional)

Instructions:

1. Place chickpeas in a food processor and pulse until they are coarsely chopped but not completely crushed.
2. Include the remaining ingredients and pulse until they are mixed.
3. Spread the mixture on rye bread over a piece of lettuce. Garnish with sliced avocado and sprouts.

Summary:

• Calories: 880 kcal
• Fat: 31 g
• Protein: 41 g
• Carbs: 121 g
• Potassium: 1296 mg
• Magnesium: 176 mg