Ingredients
Units
Scale
- 1 14oz can chickpeas, rinsed and drained
- 1 small shallot, diced
- 3–4 small pickles, sliced
- 2 Tbsp scallions, sliced
- 2 Tbsp rice vinegar
- 2 Tbsp dijon mustard
- 1 Tbsp tahini
- 1–2 Tbsp seaweed flakes (dulse, nori, etc.)
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Properly rinse and drain your chickpeas. Place them in a bowl and mash them into the desired consistency with a fork (you might want it completely smooth or with some pieces left inside).
- Add the remaining ingredients to the bowl and combine.
- Add to your toast, salads or simply eat like this. Store in the fridge for 3-4 days in an air-tight container.
Notes
As in all of my recipes, 1 cup equals 250 ml
