Cracking Chickpea Tuna
4 chestnut crispbreads*
1 can of chickpeas
1 small handful of seaweed*
1bsp of mayonnaise
In a bowl mash the chickpeas.
Mix in the mayonnaise and add the seaweed (I would recommend tearing seaweed into small pieces).
Season with salt and pepper to taste.
Serve on chestnut crispbread
*crispbreads can be substituted for any other cracker/crispbread/bread
*seaweed adds the fishy flavour but is by no means necessary
*chickpea tuna is also great for adding to baked potatoes or using in a ‘tuna’ pasta salad