For the chick pea ‘tuna’

1 x 400g tin chick peas, rinsed and drained

25ml of the reserved chick pea brine

30g tahini

25g vegan mayo

1 tsp Dijon mustard

2 chopped spring onions

2 sticks celery

half chopped red onion

half sheet nori

1 tsp smoked paprika

Dressing

1 tbsp Dijon

30ml white wine vinegar

125ml extra virgin oil

juice 1 lime

Salad

half head butter lettuce

3 thin slices red onion

12 pickled jalapeños

100g crumbled vegan feta-style cheese substitute (optional)

1 avocado, chopped

6 plum tomatoes, peeled and chopped

Method

1. In a food processor, pulse together all the ingredients for the "tuna"

2. Whisk all the dressing ingredients together

3. Toss the salad ingredients in the dressing, then sit in a bowl, add the ‘tuna’ on top

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com