- Prep Time
1 can cooked chickpeas in water
1/4 cup vegan mayonaise
1 tbsp nutritional yeast
1 tbsp nori sheet flakes
1 tbsp fresh lemon juice
1 tbsp tamari
1 pinch salt and pepper
1/4 cup red onion
1. Finley slice the red onion and capers.
2. Using a fork or a food processor, blend or mash the chickpeas up until you get the desired consistency.
3. Add all ingredients into the same bowl and mix.
Best served chilled on toast, in a sandwich, with salad or a jacket potato!
Purchase Rachels debut cookbook, “Rachel Ama's Vegan Eats” here.
- Serving Size: 2