My Version of Chickpea Salad

Ingredients 

recipe makes 4 Servings

2 cups cooked garbanzo beans (chickpeas), cooled, or (2) 16oz cans, rinsed and drained  and chopped 

2 tbsp follow your heart soy free vegenaise

nori seaweed crumbled or seaweed snacks

1 tbsp dulse flakes

1 cup spring water

1/2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

1 or 2 green onions, chopped

1/2 celery chopped

salt and pepper to taste

Instructions

1) Place dulse flakes in a small stainless steel tea infuser. In a small pot add 1 cup of spring water and add the infuser with the dulse flakes. Boil for 3 minutes and let cool.

2) Remove the infuser and add the water mixture in a glass bowl, add 2 cups of beans. It's ok if you get a few pieces of dulse flakes in the bowl. Cover the bowl and marinate for an hour or in the refrigerator overnight. (I did and it gave my chickpeas more flavor)

3) Remove the cover from the garbanzo and drain some of the liquid leaving 1/4 cup left with the beans

Using a dough cutter mash beans but not like mashed potatoes. It should be a little lumpy or crumbly like tuna. (sorry for saying that word) :(

Combine garbanzo beans,vegenaise, mustard, relish, chopped green onions, chopped celery, salt and pepper. Mix well. If this mixture is to wet, drain it before adding it to bread or salad,

Add some nori seaweed crumble or seaweed snacks and enjoy!

Or you can just open two 16oz can of garbanzo beans. Drain the water and rinse the beans. Add the beans into a food processor and place in the bowl. Peel the skin of an onion, cut in quarters and add to a food processor along with celery. Add the onions and celery to the chickpeas, add your choice of seasonings. I like seaweed flakes. Add about 1/4 or 1/2 cup of vegan mayonnaise and mix.