Cook 2 cups of GoGoQuinoa Super Grains Pasta Fusilli in a boiling pot of water until al dente (about 7 minutes). Drain and rinse well with cold water to prevent sticking, then set aside.

In a large bowl, use a pastry cutter or fork (or you could pulse a few times in your food processor) to "flake" the chickpeas. They won't be all uniform, but just cut them into flake-like proportions. The skin of the chickpeas sort of peeling off in the process is what gives a lot of that flaky tuna-like texture.

Add the vegan mayo, lemon juice, dulse flakes, green onion, salt and pepper and combine. Add the pasta and mix well until pasta is coated into this mixture.

Serve immediately or chill as a great lunch for later or potluck salad!