- 15 ounces chickpeas, drained and rinsed
- 2 whole celery stalks
- 2 tablespoon relish (dill pickle)
- ½ teaspoon onion flakes
- 2 teaspoon nutritional yeast
- 1 tablespoon low sodium soy sauce
- 2 tablespoon vegan mayo (fat-free), preferably Nasoya’s*
- ½ teaspoon kelp
- Freshly ground black pepper
- 2 slices of bread
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Or, pulse beans in a food processor a few times (be careful not to puree), and transfer to a mixing bowl. Shred the celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add the remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste. Place between two pieces of bread or eat it as is.
*Note: Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low-fat mayo's, such as Trader Joe’s brand, are also accidentally vegan but not fat-free.
Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.