Place the drained chickpeas in a bowl or a chopping board.

Using a fork or a potato masher, mash the chickpeas leaving a bit of texture.

Add the chopped gherkins, chopped parsley, mayonnaise or yogurt, chillies, sprinkle of salt, pepper, smoked paprika and lemon juice.

Stir together until well combined and the mixture is similar to “tuna” salad consistency

Enjoy on a sourdough toast, crackers, lettuce cups or as a sandwich with avocado (Tunacado)

The prepared chickpea “Tuna” keeps in the fridge for up to a week.