Step 1- Drain and Prep the Chickpeas
Drain your canned chickpeas but reserve a little of that liquid you might need it for texture later. Give the chickpeas a quick rinse if you prefer a milder flavor. This step takes about 30 seconds, so don't overthink it.
Step 2- Pulse the Chickpeas
Toss the chickpeas into a small food processor and pulse until you get a rustic, chunky texture not a smoothie. Add a splash of that reserved water only if things feel too dry. No food processor? Grab a potato masher or the back of a fork and mash away.
Step 3- Mix in the Aromatics
Transfer the mashed chickpeas to a medium mixing bowl. Add the scallions, lime juice, chili pepper, and cilantro, then give everything a good stir. This is where the salad starts smelling incredible, FYI.
Step 4- Add the Avocado
Slice the avocado in half, remove the pit, and scoop the flesh into the bowl. Season with sea salt and combine everything until it's creamy and well mixed. Taste it add more lime or salt if it needs a little extra punch.
Step 5- Fold in the Extras
Stir in the capers and dulse flakes if you're using them. These two ingredients push the flavor toward "faux tuna" territory, which is exactly the point if that's your goal.
Step 6- Garnish and Serve
Top with fresh chives and either pomegranate seeds or cherry tomatoes. Serve it as a dip, pile it onto toast, or stuff it into a sandwich with your favorite whole-grain bread.
