Whip up this quick and easy recipe for a light summer meal as a salad bowl, use as a tasty sandwich filling or toast topping. Anyway this is a super healthy, super delicious dish that the whole family will love.
1 Can Chickpeas (Drained – Use the liquid to make delicious mayo)
1/4 cup Vegan Mayonnaise
1 Nori Sheet (Finely Chopped) or dulse flakes 1 tablspoon
1/2 Small Onion (Finely Chopped)
1 Tbsp Lemon Juice
10 Capers (Finely Chopped)
1/2 tsp Garlic Powder
1 Tbsp Nutritional Yeast
1 Tbsp Soy Sauce or Tamari for a GF version
1/2 Tbsp Dijon Mustard
1/2 tsp White Vinegar
Sprinkle Himalayan or black salt
Sprinkle Ground Black Pepper
1/4 cup Vegan Mayonnaise
1 Nori Sheet (Finely Chopped) or dulse flakes 1 tablspoon
1/2 Small Onion (Finely Chopped)
1 Tbsp Lemon Juice
10 Capers (Finely Chopped)
1/2 tsp Garlic Powder
1 Tbsp Nutritional Yeast
1 Tbsp Soy Sauce or Tamari for a GF version
1/2 Tbsp Dijon Mustard
1/2 tsp White Vinegar
Sprinkle Himalayan or black salt
Sprinkle Ground Black Pepper
INSTRUCTIONS
Add the chickpeas to a mixing bowl and mash them with a fork.
Add in all the other ingredients and mix well
Can be made into sandwiches, spread on toast, great as a summer salad bowl. The list is endless.
Please note: I kept calling it garlic salt in the video, it’s ok to use garlic salt instead of powder, but omit the salt.