So quick and easy!
Place in food processor:
- 1 3/4 c cooked chickpeas, drained
Pulse to process until you have a chunky texture. Place in a bowl and add in:
- 1 scallion, chopped
- 5 T Vegan mayonnaise
- 1 T Dijon mustard
- 3/4 tsp black lava salt or sea salt, whichever you have in the pantry but my friend Tanya suggests that the former adds a complexity of tastes to the salad. I agree!
- 1/4 tsp smoked paprika or plain, again whichever you have
- 1/8 – 1/4 tsp turmeric, to taste (more gives the salad a yellower tinge)
Mix well to incorporate well.
Enjoy in a sandwich, over potatoes, inside green lettuce wraps, and more!