1 can (420gm) Chickpeas (no added salt)
¼ red onion or 1 green onion (finely diced)
Juice of ½ lemon
1 nori sheet (finely chopped)*
1 tbsp nutritional yeast
½ tsp of onion or garlic powder
½ tsp soy sauce
2 tbs mayonnaise (vegan or traditional for non vegan version)
1tsp Dijon mustard
½ tsp white vinegar
Salt and pepper to taste
* Nori is sushi seaweed paper, use scissors to finely cut into shreds
Method:
- Drain and rinse chickpeas, use a fork to mash or add to a blender/food processor and pulse to a chunky consistency.
- Remove from blender, stir in all other ingredients
- Serve chilled with a salad or vegetables, as a dip with crackers or in a sandwich.
- Store in an airtight container in the fridge for 3 days
Gluten Free – use tamari instead of soy sauce
| Nutrition Info | (per serve) |
| Protein | 12g |
| Fat | 14g |
| Carbohydrate | 20g |
| Sodium | 400mg |
| Energy Kj | 1900Kj |
| Cal | 289cal |