This spread makes a great lunch/brunch! It is one of Dr John’s favorites. It makes a fabulous sandwich or as a side veggie/cracker dip.It is a remarkable scooped on top of a bed of leafy greens- like chopped kale or arugula] with ripe tomato. Dr John

Makes: X1 ingredients (listed below )=> 4-6  sandwiches (X2 => makes 6-9 ample sandwiches):

Ingredients:

• 1 15oz can of lower sodium Chickpeas (rinsed and drained- or about 1 3/4 cups cooked chickpeas (rinsed and drained)
• 1 tsp to 2 tsp low sodium Soy Sauce or
• ¼ tsp fresh ground Black Pepper
• 1/3 tsp Smoked Paprika (or plain paprika and ¼ tsp liquid smoke)
• Optional Spices: a. ¼ tsp cumin an/or b. ¼ tsp ground fennel
• 2 Tbsp Tahini
• 1 Tbsp lower fat Veganaise (Vegan Mayo) -or use all Tahini in place of the Mayo as an alternative] (see Note below)
• 1 heaping tsp Dijon Mustard
•  2 tsp Sriracha Sauce (or other preferred red pepper sauce or paste) Use more for a little extra heat😊(Optional)
• Optional Spices a. ¼ tsp cumin, and b. ¼ tsp ground fennel
• 2 Tbsp diced Almonds [put them in a plastic baggie and hit them with the back of a metal ice cream scoop]
• ½ cup diced Red Onion
• 1/3 cup diced Celery [or use diced white stalks of Bok choi instead [See note below]
• ¼ cup diced Dill Pickle
• 1 Tbsp Capers (Optional)
• 2 Tbsp or more water or chickpea water – to desired thick consistency
• 3 to 4 small Nori Sheets– snack size 2 ½ “x3 ¼” each – dice them on a very dry surface (see Note below)

Making the  ‘No- Tuna’ Spread

• Lightly mash the cooked or canned chickpeas in a medium bowl with a potato masher or big fork leaving some chickpea pieces for texture
• In another smaller bowl whisk together ingredients # 2 to #10 above; and then mix this into your bowl with chickpeas.
• Add ingredients # 11 to #15 and mix again adding 2 Tbsp or more water to desired consistency.
• Finally, sprinkle on your diced Nory flakes. Mix all of the ingredients.
• Adjust the water or seasoning to your preferred consistency and taste.
• Leaving the spread in the refrigerator for a few hours or overnight will allow the flavors to meld together nicely.

Serving Suggestions:

• Make fabulous whole grain sandwiches, or…
•  Place on a bed of chopped greens with tomato.
• Sprinkle  some Cilantro over the top
• Place salsa as a side.
• Serve with lightly microwaved or steamed broccoli and/or other vegetables.

Dr John’s Notes:

• Nori: Nori is the seafood in this salad. 😊. Nori is used in large sheets to roll sushi; or you may buy it in small 2 ½ x 3 ½” sheets for snacks or crumbled in a salad to give a faint seafood taste to this spread. Nori is ocean algae eaten by fish. It gives fish their ‘seafood flavor. You may substitute 2 tsp Dulse Flakes for nori sheets. Nori contains ample Iodine, as do all ocean foods. Iodine supports your thyroid function. Dice your Nori sheets on a dry surface. They will not dice if wet.
• Dr John snacks on 1 or 2 of these little Nori sheets a few times a week for the Iodine content instead of unnecessarily using iodized salt.
• Chickpea Water: Chickpea Water (or “Agua Fava”) is the water you cooked the chickpeas in. It has a texture and flavor unique to itself.
• Tahini or Veganaise: You may use them interchangeably in this recipe.
• Bok Choi or Celery? Either works great. The Celery and Bok Choi stalks both offer a crisp and flavorful addition to a ‘Seafood’ Salad. They each have their own distinctive flavor as well.
  Dr John