Chickpea Tuna Salad

• 2 cans of chickpeas, drained
• 1 cup Classic Cashew Sour Cream or plant-based mayo (optional)
• ¼ cup corn kernels, either fresh or frozen (can be charred for extra taste)
• 3 tablespoons sunflower seeds (soaked for an hour in water-optional)
• 1 stalk celery, diced
• 1 tablespoon Dijon mustard
• ½ lemon, juiced
• 2 teaspoons capers, drained
• 2 green onions, diced
• 2 teaspoons fresh dill, chopped
• 1 teaspoon black pepper, fresh ground
• Salt, to taste (optional)

Directions

1. In large bowl add drained chickpeas and mash with a fork or potato masher.
2. Add in the remaining ingredients and gently fold and stir all together.

• Add chili peppers, for that heated boost.
• Swap out the corn, dill and capers for roasted red peppers and olives for a different twist.
• Try it grilled with some plant-based cheese for a plant-based take on the tuna melt (this will change your life).