Chickpea of the sea
Course: Creative Salads, Plant Based Diet, Side Dishes, Vegan SandwichesIngredients
2 cups cooked (or canned) chickpeas
1 stalk celery, chopped
2-3 green onions, sliced
1 Tbs (or more) freshly chopped dill
1/4 cup vegan mayonaise (add more if needed)
1 Tbsp Braggs or soy sauce
1/2 Tbsp lemon juice
1 tsp dulce flakes or chopped pieces of seaweed snax
Directions
- Handmash or place chickpeas in a food processor and pulse two or three times to roughly chop. Add all remaining ingredients. If using food processor, pulse two or three times more to incorporate. I like to leave some of the chickpea pieces intact rather than making a mush but it’s a matter of personal preference.
Notes
- I sometimes add other ingredients depending on what’s in the refrigerator and what my mood is.
Some optional ingredients would be red onion, diced bell pepper or tomato, a dash of curry powder, your favourite herbs and spices etc
