- 1 can of chickpeas (drained)
- 1/4 cup of vegan mayonnaise (or for healthier version sub for avocado or hummus)
- 2 tbsp lemon juice
- 1 tbsp pickle juice
- 1/2 sheet of nori cut into little pieces
- 1/2 cup of sweetcorn or chopped gherkins
- Simply mash chickpeas with the vegan mayo, lemon juice & pickle juice then stir in the nori and sweetcorn. I also added a little black pepper.
- Keeps in the fridge for 3-5 days.