Preparation
Step 1
In a food processor, add carrots and process until are tiny bits and pieces.
Step 2
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Add the chickpeas, nutritional yeast, kelp, lemon juice, salt and pepper until they are tiny pieces. Stop before it becomes hummus, but go until it looks kind of like flakey tuna, about 8-10 pulses.
Step 3
In a large bowl mix vegan mayo, pickles and celery until well combined.
Step 4
Add the chickpea mixture to the mayo mixture and mix well. Be careful not to mush the chickpeas.
Step 5
Eat on toast with kale and tomato, in a wrap, or on it's own!
©foodnetwork
Ingredients
1 medium globe eggplant (about 1 pound)
3 tablespoons vegetable or olive oil
1 medium red onion, chopped(1 packed cup)
1 to 2 Indian or Thai green chiles, 1/2 to 1 serrano chile or 1/2 jalapeño, chopped (seeded for less heat, if desired)
3 to 4 tomatoes, chopped (1 packed cup
Kosher salt
1 small bunch fresh cilantro, chopped (about 1/2 cup)
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