Drain the two cans of chickpeas, and add them to a medium-sized bowl. Squash the chickpeas with a fork. You want them broken up, but not mashed.

Combine the Magickal Broth Powder, dulse, pepper, and vegan lemonaise in a small bowl, and stir well. Add the Dijon mustard and Tamari, then stir again.

Add the mixture to the squashed chickpeas, and stir until evenly blended. 

Add the chopped vegetables and pickles if you are using them. Fold together until well combined:

Cover the bowl with plastic wrap, and chill for at least two hours. You can skip this step, but the "tuna" will not have developed a "fishy" flavor yet.

Store tightly covered in the fridge for up to three or four days.