Ingredients
1 15 oz.can No Salt Chickpeas, rinsed and drained
1/2 cup Raw Almonds
2 tablespoons Fresh Lemon Juice
1 teaspoon Granular Kelp
1.5 tablespoons Dried Minced Onion
1.5 teaspoons No Salt Mustard
1/2 cup Celery, chopped
1/2 Carrot, chopped
1/4 cup Vegenaise
Preparation
Chop almonds in food processor. Add chickpeas, lemon juice, Vegenaise, mustard, kelp and pulse until incorporated. Add minced onion, celery and carrot. Pulse until desired consistency.
This makes a great sandwich on bread (lightly toasted), lettuce, and a large slice of a fresh garden tomato.
