← Nouns Cooking · Plant-Based

Ingredients

• 2 cans chickpeas (400 g cans), drained and rinsed
• 4 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• ½ Lemon, juiced
• 1 sheet Nori, crumbled very finely
• 1 celery stick, finely diced
• ¼ Red onion, finely diced
• 2 dill pickles, finely diced
• 1 tbsp Capers, chopped
• 1 tbsp Dill, chopped (optional)
• salt and black pepper
• 8 slices wholemeal or sourdough bread
• 4 lettuce leaves
• 1 Tomato, sliced

Method

1. Tip the chickpeas into a bowl and mash with a fork or potato masher until mostly broken down but still with some chunky bits, like flaked tuna.
2. Stir in the mayonnaise, mustard, lemon juice and crumbled nori until creamy.
3. Fold through the celery, red onion, pickles, capers and dill. Season well with salt and plenty of pepper.
4. Toast the bread if you like. Pile the filling onto half the slices, add lettuce and tomato, top with the remaining bread and cut in half.

Tips

• The nori is what makes it taste "of the sea"; a pinch of kelp granules works too.
• The filling keeps for 3 days in the fridge, so make a batch for lunches. Check the bread is dairy-free, and use gluten-free bread to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons The Full Helping