Crunchy Chickpea Salad Roll
Ingredients
- 2 tins chickpeas (400g each)
- 1/2 small red onion
- 2 tablespoons baby capers
- 1/4 cup cucumber
- 2 sticks celery
- A handful of parsley
- 1/4 cup fresh dill
- 1 1/2 tablespoons roasted pepitas (optional)
Dressing
- 1/4 cup vegan mayonnaise
- Juice of 1/2 lemon
- 3 teaspoons Dijon mustard
- 1/2 avocado
- 1 small clove garlic
Preparation
Rinse and drain the chickpeas well.
Place the chickpeas in a bowl and remove as many skins as possible.
Mash the chickpeas with a fork or pulse in a food processor, avoiding over-processing.
Combine all the filling ingredients with the mashed chickpeas in a bowl and mix well.
Place all the dressing ingredients in a blender and blend until smooth and creamy.
Pour the dressing over the chickpea mixture and combine.
Add a good pinch of salt and pepper.
Storage tips
Keep in an airtight container in the fridge for up to 3 days.
