Tuna and Chickpea Salad

In a large mixing bowl, combine the tahini, lemon juice, Dijon mustard, salt, pepper, and 2 tablespoons of water. Stir well until the mixture looks creamy. 2. Next, add the chopped celery, green onion, pickles, and drained tuna. Stir again to make sure everything is well coated. If the tuna salad is looking dry or not creamy enough, add 2 more tablespoons of water and mix again. 3. Finally, add the drained and rinsed garbanzo beans to the bowl and stir again. Taste the salad and make any adjustments you see fit. You can season with extra salt or add an extra squeeze of lemon juice, if desired. It's ready to serve right away, or you can store it in an airtight container in the fridge for up to 5 days. 4. prep10 mins 5. cook40 mins 6. total50 mins