1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
1 tb Fresh lemon juice
1 ts Kelp powder
1/3 c Celery; minced
1 Scallion; minced
1/4 c Vegan mayonnaise;
- or more as needed
1 1/2 ts Dijon mustard
Salt
Black pepper; freshly ground
Bread, rolls, or pita;
- sliced, to serve
In a food processor, pulse the chickpeas and almonds until coarsely
chopped. Add the lemon juice and kelp powder. Blend until well
combined. Transfer to a large bowl and add the celery, scallion,
vegan mayonnaise, mustard, and salt & pepper to taste. Mix well,
adding a little more mayonnaise if the mixture seems dry. Cover and
refrigerate for at least 30 minutes before serving. To serve, spread
the mixture onto the bread of choice.