Chickpea of the Sea
Source: The Kitchn
| 1 (15.5-ounce) can chickpeas, drained and rinsed | Pulse 2-3 times to roughly chop | Pulse 2-3 times to incorporate |
|---|---|---|
| 1/4 cup mayonnaise (or vegan alternative) | ||
| 1 tablespoon whole grain mustard | ||
| 1 1/2 tablespoons umeboshi vinegar | ||
| 2 teaspoons celery seeds | ||
| 1/4 cup chopped celery, from about one rib | ||
| 2 tablespoons sliced scallions, from about about two scallions | ||
| Pinch cayenne pepper, optional | ||
| Freshly ground black pepper | ||