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!"
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
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.