Rinse and drain the chickpeas. Peel the onions, wash the pepper, remove the top, pith and seeds and cut into small cubes.
Crush the chickpeas with a fork and combine them with the onions, pepper, tahini and capers. Season with soy sauce, paprika and 1 tbsp. chives.
Garnish the No-Tuna Salad with the remaining chives and serve with toast, tomatoes and onion rings.
Recipe as PDF
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