Tuna salad

2 sheets of seaweed for sushi rolls torn apart in a high speed blender

1 can chickpeas drained and smashed

2 Tbsp tahini

2 Tbsp lemon juice

1 small onion finely diced

1 cup of sweet corn

1 tsp old bay seasoning

salt and pepper to taste

mix all ingredients.  Stores in refridgerator for up to a week.