Served over Mixed Greens tossed in Oil & Vinegar, Green Olives, and a Toasted Baguette
Serves 4
What you will need…
🍃 28oz cooked chickpeas
🍃 1/2 cup veganaise plus 1 tbsp special vegan mayo
🍃 1 tbsp chopped pickles
🍃 Splash of pickle juice
🍃 1/4 yellow onion finely chopped
🍃 1/2 toasted Nori Seaweed sheet minced
🍃 Onion powder, dill weed, celery salt, ground black pepper, salt to taste
What to do…
🍃 Drain chickpeas and transfer to a large container (that has a lid)
🍃 Use a potato masher or fork to mash them. Took about ten minutes to break most of them down but it was worth it. (If you start to get annoyed remember you will have more mash time with the fork in a minute)
🍃 Add everything but the wet ingredients and stir while breaking up the last of the stubborn chickpeas.
🍃 About 1 tsp of each seasoning (a little less on the dill) and 2 small grinds of black pepper.
🍃 Stir in the mayo and pickle juice until desired consistency.
🍃 Tasted for seasoning
🍃 The longer in the fridge the better. But this one tasted great after 1 1/12 hours.
Vegan Wanderland 