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.