http://thetastyk.com/2017/03/05/chickpea-tuna-style-salad/

1 14oz can chickpeas, rinsed and drained 1 small shallot, diced (I used about 1/4c purple onion) 3-4 small pickles, sliced 2 Tbsp scallions, sliced (optional) 1/4c chopped celery (optional) 1-2 Tbsp rice vinegar 2 Tbsp dijon mustard 1 Tbsp tahini 1-2 Tbsp seaweed flakes (dulse, nori, etc.) 1/8 tsp black pepper 1/4 tsp garlic powder

Properly rinse and drain your chickpeas. Place them in a bowl and mash them into the desired consistency with a fork (you might want it completely smooth or with some pieces left inside). Add the remaining ingredients to the bowl and combine. Add to your toast, salads, cucumber boat or simply eat like this. Store in the fridge for 3-4 days in an air-tight container.