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Chickpea "Tuna" Salad

Sarah Jampel
  • minutes
  • Serves 4

INGREDIENTS

2

Celery, ribs

1 15 ounce can

Chickpeas

1

Jalapeno

1/4

sheet Nori

1/4 cup

Red onion

2

Scallions

1 tsp

Capers

1 tsp

Dijon mustard

1/2 tsp

Maple syrup

2 tbsp

Tahini

1 pinch

Paprika, smoked

1

Salt and pepper

1

Rye bread

1 tbsp

Greek yogurt