I'm not a huge mayonnaise fan, but when I do use it, I use an organic canola oil mayonnaise - it's a small bit healthier than the supermarket variety, and organic means that it doesn't use genetically modified canola. Experiment with the seasonings in this - use some cumin and paprika, or maybe a pinch of curry powder or some hot sauce.
*** To make this vegan: simply substitute your favorite mayonnaise replacement, such as Nayonaise, Veganaise or a homemade version.
This recipe will make enough for two to three sandwiches.
- 1 cup cooked chickpeas
- 1/4 cup mayonnaise
- 2 tablespoons mustard (any kind you'd like)
- 1 small red pepper, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup shredded carrots
- sea salt and black pepper