15 oz garbanzo beans in a can or fresh cooked.
½ chopped onion
1 stalk of celery
2 pickles
2 tsp of Nori seaweed
2-3 tbsp Vegan mayo
1 tsp yellow mustard
1tbsp lemon or lime juice
Capers to taste
Salt and pepper to taste
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Mix everything in a food processor or by hand (mashing the chickpeas before). Don’t over mix. It needs to stay chunky (not to eggy salad consistency)