What is the definitive guide to Natasha Najjar's chickpea tuna recipe?

Start by smashing chickpeas. You can do this by hand with a potato masher or use a blender/food processor.

Add all the regular ingredients you would typically use in a tuna salad. Natasha likes to use vegan @followyourheart grape seed mayo, dijon, relish, dried dill weed, green scallion onion, yellow onion, and a sodium-free all-purpose seasoning.

If you want more of a fishy flavor, you can add kelp flakes, but Natasha prefers it without.

You can enjoy this chickpea "tuna" in a wrap, salad, sandwich, or even on rice cakes if you're eating gluten-free.