1cupdried chickpeassoaked 6 to 8 hours, or 2 cans (15 ounces each), drained and rinsed
1cupcelerydiced
1medium carrotgrated
1⁄4 cup vegan mayonnaise
2tablespoonsrelishor dill pickle, chopped fine
1tablespoonyellow mustard
1tablespoontamari
1tablespoonkelp granulesoptional
1/8of poblano pepper
1avocado to garnish
Season to taste
Instructions
If using dried beans, follow the basic beans recipe, on page 202. Drain beans and place in medium bowl. Mash chickpeas and combine with the rest of ingredients until well mixed. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.”