It's strange to think of non-tuna tuna, but OMG let go of your doubts and fears. When I first made this recipe, Joshua and I kept looking at each other with each bite, shaking our heads in both disbelief and delight. The chickpea tuna has a bit of crunch from the sunflower seeds, and the capers add a tuna-esque flavor without the fishiness. Sometimes plant-based meals can leave you feeling like you didn't get enough of something...but this salad is completely satisfying. There are plenty of fats from the olives and olive oil, and lots of protein from the sunflower seeds and chickpeas. And, the crispy potatoes fulfill your carb craving Everything, minus the lettuce, does well served as leftovers. You could also use the leftovers to make “tuna” salad sandwiches with smashed avocado, cuz why not???