Description
Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromvegan vittles cookbook by jo stepaniak and the people of the farm sancuary.
Update:from a reviewers suggestion, i have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!
Ingredients
- Chickpeas
- Celery
- Sweet Onion
- Fresh Lemon Juice
- Fresh Parsley
- Vegan Mayonnaise
- Brown Mustard
- Pickle Relish
- Paprika
- Nori
- Salt
- Pepper
Instructions
- Coarsely chop the beans in a food processor, or mash well with a fork
- Stir in the celery, lemon juice, onion, parsley, mayonnaise, relish, mustard, paprika, and salt and pepper to taste
- Add in crushed toasted nori sheets if using
- Mix well
- Chill thoroughly before serving
- Stored in a covered container in the fridge, the salad will keep for up to 1 week
- Enjoy!