{"id":3047,"date":"2019-04-11T06:43:13","date_gmt":"2019-04-11T06:43:13","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=3047"},"modified":"2019-06-18T16:07:39","modified_gmt":"2019-06-18T16:07:39","slug":"chickpea-of-the-sea","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/chickpea-of-the-sea\/","title":{"rendered":"Chickpea of the sea"},"content":{"rendered":"
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Chickpea of the sea<\/div>\t
2019-04-08 13:50:02<\/div>\t\t\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 2 cups cooked (or canned) chickpeas<\/li>\t\t\t\t
  2. 1 stalk celery<\/li>\t\t\t\t
  3. 2-3 green onions<\/li>\t\t\t\t
  4. 1 Tbs (or more) freshly chopped dill<\/li>\t\t\t\t
  5. 1\/2 cup vegan mayonaise<\/li>\t\t\t\t
  6. 1 Tbsp Braggs or soy sauce<\/li>\t\t\t\t
  7. 1\/2 Tbsp lemon juice<\/li>\t\t\t\t
  8. 1 tsp dulce flakes<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Place chickpeas in a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.<\/li>\t\t\t\t
    2. I like to leave some of the chickpea pieces rather than making a mush but it's all a matter<\/li>\t\t\t\t
    3. of personal preference.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. I sometimes add other ingredients depending on what's in the refrigerator and what my mood is.<\/li>\t\t\t\t
      2. Some optional ingredients would be red onion, diced bell pepper or tomato, a dash of curry powder, your favourite herbs and spices etc<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

        Serve this in a sandwich, on toast if you like. It makes a great (and filling) protein packed addition to a salad.<\/p>\n","protected":false},"author":1,"featured_media":3048,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[383,653,160,476],"tags":[911,913,915,912,914],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3047"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=3047"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3047\/revisions"}],"predecessor-version":[{"id":3072,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3047\/revisions\/3072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/3048"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=3047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=3047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=3047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}