It's like chicken salad for sandwiches or wraps but safer in school lunches and with a whole new dimension of crunch, and without the cost of meat. Have it on crackers, with veggie sticks, on its own by the spoonful, or on a platter.
A touch of lemon, some finely chopped pickles, some nutritional yeast, or some chili pepper can be delicious ways to take it up a notch or change it up every now and then.
Can't do chickpeas?? Try white beans instead, or even firm organic tofu. Either way, it will be packed with plant protein!
...and no, the sky isn't falling but you'll probably feel much better knowing you are lessening your footprint with this spread instead ;)
1 Cup 140g Sunflower seeds
1 tin 230g Chickpeas, drained
⅓ Cup 40g Green onions (or 3 Tbsp red onion)
1 Lg rib 50g Celery (or fennel stalk)
⅓ Cup 90g Mayo** (or cashew cream)
1 Tbsp 151g Wholegrain mustard or Dijon
¼ tsp Black pepper
½ tsp Salt
2 Tbsp Parsley or Dill (optional)
**You can make a big batch of your own homemade vegan mayo (see page 33 of my Cook With Me Live Recipe Series 2 book for recipe) or purchase one with a careful check of the ingredient list for no frankenfoods or oils that do not specifically state cold-pressed (and ideally) organic. Otherwise, they are likely GMO. Homemade cashew cream is also a delicious option.
In a dry food processor bowl, add the sunflower seeds and pulse-blitz a couple times to chop up the seeds to approximately ⅓ their original size.
Depending on your food processor and your confidence with using it, you may wish to hand-chop the green onion and celery into a finely diced texture. Otherwise, remove the sunflwer seeds and blitz briefly to chop the onion and celery in your machine.
In that same food processor bowl, add all remaining ingredients and pulse only just to your desired level of texture. Some like it more chunky and others prefer it more smooth like a dip.
Taste and adjust if needed.
Store in the fridge for up to 5 days or freeze.
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