No-Tuna Chickpeas Spread
Ingredients
- 1 tin chickpeas drained & rinsed
- ¼ tsp baking soda
- 2 cup kale rinsed
- 1 red onion
- 1 sheet Nori [1]
- 3 tbsp veganaise
Instructions
- Place the chickpeas in a pot with enough water to cover them. Add the baking soda and bring to boil.Reduce the heat and let simmer for an extra 10 to 15 minutes.
- Chop the kale and the Nori sheet and coarsely minced the red onion. Place them in a mixing bowl.
- Once the chickpeas are tender enough to be mashed with a fork, remove them from the heat and rinse them. Then add them to the bowl with the chopped kale, Nori and onions.Roughly mash the chickpeas while mixing with the rest of the ingredients.
- Add the veganaise and mix together.
- Serve on a club sandwich bread with butter, spinach and shaved carrots.
Notes
[1] - If you miss the egg-mayo more than the sea-food taste you can replace the Nori sheet by 1/4 tsp of Kala Namak (Indian Black Salt) and voilà!