Love this recipe!  When you serve this just say it's chickpea spread.  Let people come to the official name on their own.

I love when people try it and say, "Hey!  This tastes like tuna!"

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Ingredients

1 can of chickpeas, drained

1/4 cup red onion, finely diced

1/2 cup celery, finely diced

1 Tbsp lemon juice

1 Tbsp kelp powder

1 1/2 tsp. Dijon mustard

2 Tbsp. tahini

1 pickle chopped

Salt & peper to taste

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Directions

Put the chickpeas in a food processor and pulse until coarsly chopped.

Take out of the food processor and place in a bowl. Mix in everything else.

Refrigerate for 30 minutes before serving.