200 g sprouted and mashed chickpeas or use cooked, peeled and mashed
120 g vegan mayonnaise ( see homemade version below)
1 tsp seaweed blend ( or blend of nori,dulse, wakame)
1/4 cup red onion finely chopped
1/2 tbsp djon mustard
Salt and black pepper to taste
2 tbsp capers
1/4 cup chopped celery stalks or leek
1 tbsp lemon juice
1/2 tsp garlic powder
1 tbsp nutritional yeast
1 tbsp tamari
1/2 tsp apple cider vinegar
1/2 bunch fresh dill
120 g sunflower seeds
2 tbsp extra virgin olive oil
125 ml almond milk
1 shallot or 15g red onion
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 garlic clove minced
1 tsp salt
2 tsp dijon mustard
To make mayo, blend everything in a high speed blender, pour in a glass jar. Refrigerate for 2 hours before using.
1. Add the chickpeas into a large bowl and mash them with a fork.
2. Add in vegan mayonnaise, finely chopped red onion, seaweed blend, lemon juice, finely chopped capers, garlic, chopped celery stalks, nutritional yeast, tamari, dijon mustard, dill, vinegar and salt and pepper.
3. Taste and add more salt and pepper if needed. Serve chilled or at room temperature. Top on open faced sandwiches.
Storage: Leftovers keep very well in the fridge for 2-3 days.