ingredients:
1 cup cooked chickpeas
3 tomatoes, minced (optional)
¼ cup mayonnaise (or more if desired)
2 tablespoons lemon/lime juice
¼ teaspoon pink salt
2 tablespoons fresh dill weed, minced (or ½ tablespoon dried)
2 tablespoons fresh parsley, coarsely chopped (or 1 tablespoon dried)
½ teaspoon paprika
1 stalk celery, finely chopped (with leaves)
¼ teaspoon black pepper
1 teaspoon kelp granules
instructions:
mash cooked chickpeas well with a fork (or in a food processor if you have one).
combine all ingredients in a bowl well & serve.
enjoy in a bread sandwich, topping on salads or even as a light snack by itself or with sliced cucumbers or carrot sticks.
ENJOY!
notes:
soak chickpeas overnight or up to 2 days so that they cook faster. if soaking more than 1 night, change the water daily.
save the water from cooking the chickpeas – this is called aquafaba & can be used for this nut-free mayo recipe. or use this cashew-based mayo recipe instead.
adjust the seasonings based on your taste preference - by adding more or using less - SATISFY YOUR PALETTE!
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- santana chevel
"infinite spirits expressed in the IAM. iam in you, as you are in me"
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