In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal.

Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.

Ingredients for the salad

• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons tahini
• 1 teaspoon Dijon or spicy brown mustard
• 1 tablespoon maple syrup or agave nectar
• ¼ cup diced red onion
• ¼ cup diced celery
• ¼ cup diced pickle
• 1 teaspoon capers, drained and loosely chopped
• Healthy pinch each sea salt and black pepper
• 1 tablespoon roasted unsalted sunflower seeds (optional)