- 250 g chickpeas, cooked
- 60g veganaise
- 5g bull kelp powder
- 2 pickled cucumbers
- 1.25 g cayenne pepper powder
Cook 125 g (3/4 cup) of dried chickpeas (see instructions), or use 1 can (15oz). Mash chickpeas down with a fork.
Mix the mashed chickpeas with 60 g (3-4 tbsp) of venagaise, 15 g (1 tsp) bull kelp powder, 2 chopped pickles and 1.25 g (1/4 tsp) of cayenne pepper powder.
Season with salt and black pepper and serve over toasted bread with tomatoes, salad etc.
From me: I didn't have any seaweed of any kind, or any pickles, but this was still good! Certainly going to be a base for many sandwiches in the future.
Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor. If you don't have access to bull kelp powder, you can use 5 ml capers or dulse flakes. These needs to be added to create a briny no-tuna taste.
Grimgrains also has a recipe for homemade veganaise, although I used a store-bought one.