A tasty tuna substitute with the bonus of the many health benefits of seaweed.
1 Can Chickpeas
1 Large Celery Stalk
1 tbspn Vegan Mayonnaise
1 tsp Lemon Juice
2 tbsp Fresh Dill
1 tsp Dulse / Seaweed Flakes
Salt & Pepper to taste
- Drain and rinse chickpeas, place in bowl and mash with fork to get a rough texture. Cut celery stalk into small pieces then add to chickpeas.
- Finely chop dill and add to chickpeas along with the remaining ingredients of lemon, dulse/seaweed flakes, salt and pepper.
- Mix all together to create a beautiful dip, use as an accompaniment to a cooked vegan breakfast or alone on sliced toast.