Sort ingredients
hilpal
QR Code
Listen
Pdf
Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish.
Mash them with a sturdy fork or potato masher.
Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish, rather than in a bowl.
Add ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).
Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 tablespoon pickles (all chopped), and the juice of ½ lemons.
Season with 2 pinches of salt and 2 twists of black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.