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Chickpea Spread

cca 4 dl


1 can (410g) of chickpeas or 250 g of cooked chickpeas
2 tablespoons of water from the can or the water chickpeas were cooking in

¼- ½  tsp herbal salt

2 tsp. Japanese soy sauce
1 stem of celery, finely chopped
1 clove garlic, finely chopped

½ red onions, finely chopped

4 Tbsp. Boston pickled cucumber
4 Tbsp. soy mayonnaise
2 Tbsp. of nutritional yeast



Mash the chickpeas with a fork along with chickpea liquid, herbal salt and soy sauce. Then mix in the other ingredients.



Leave in the refrigerator for a couple of hours or overnight. That will allow the taste to develop.

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