Vegan Chickpea Salad with Celery and Mustard
Ingredients
- 400g (14oz) tin of chickpeas
- 2 celery stalks
- 1 spring onion
- 1-2 gherkins or pickles
- 125ml (4 1/2 fl oz) vegan mayonnaise or avocado or 125g (4 1/2 oz) houmous
- 1 tbsp whole grain mustard
- Juice of 1/2 lemon
- A pinch of cayenne pepper and garlic
- Salt and pepper
Preparation
Place the chickpeas in a food processor and pulse a few times until roughly chopped. If no food processor, mash with a fork.
In a bowl, combine the remaining ingredients with the mashed chickpeas.
Serve on bread, in a wrap, or on a romaine lettuce leaf.
