1 1/2 cups cooked or one 15 ounce can chickpeas, drained and rinsed
1/2 cup blanched almonds (easy to do yourself, see instructions below)
1 1/2 tablespoon fresh lemon juice
1 teaspoon kelp powder (in the bulk herbs section)
1/2 cup minced celery
1/4 red onion, minced red onion
1/4 plus 1 tablespoon Organic Vegenaise®
1 1/2 teaspoons Dijon mustard
sea salt and fresh ground pepper
If you wish, add: fresh or dried parsley, a bit of dried dill, red pepper flakes
1. In a food processor, pulse the chickpeas and the almonds until coursely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
Add lemon juice and kelp powder.
Blend until well combined.
Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs.
Tip: If it's too dry, add more mayo!
2. Cover and refrigerate for at least 1/2 hour before serving.
For wraps: Spread wrap thinly with a bit of the mayo and mustard. Place filling near the bottom of the wrap, add spinach leaves, and some ground pepper, a drizzle of olive oil, and wrap
*makes 2 cups of filling, yields about 4 wraps.
Blanched Almonds: boil water, add raw almonds, cook for 2 minutes, drain, let cool, peel.
Ideas: This spread works great on bread in a sandwich press, substitute sprouts or lettuce for spinach; Also works well on top of any cracker, carrots or celery.