Serves
4
INGREDIENTS
- 540-mL can drained, rinsed chickpeas
- Half a small, finely minced onion
- 1 small, minced carrot
- 1 stalk, minced celery
- 2 to 4 tablespoons mayonnaise (if vegan use vegan mayonnaise)
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon salt
- 4 buns or pitas
- tomatoes and lettuce
METHOD
Mash the chick peas with the onion in a large bowl until mostly smooth. I use a potato masher, but you can also pulse it in a blender of food processor. Mash in the carrots and celery, then mash in the mayo, vinegar and salt. Taste and add a drop of two more of vinegar, or another pinch of salt if it doesn’t taste like much yet.
Spoon into buns or pitas and garnish with tomatoes and lettuce.