Back-To-School Sandwiches: Vegan 'Egg' Mayo
We grew up bringing ham and cheese sandwiches to school every day, but times have changed!
3 people
0 minutes
5 minutes
Ingredients
- 1 tbsp Apple Cider Vinegar
- 400 g Chickpeas drained and rinsed
- 1 tbsp Dijon Mustard or wholegrain mustard
- 0.5 tsp Ground Black Pepper
- 1 - Lime juice only
- 0.5 - Red Onion finely chopped
- 4 - Spring Onions thinly sliced
- 100 g SuperValu Gherkins or pickles, finely chopped
- 4 tbsp Vegan Mayonnaise
Method
- Put the chickpeas in a mixing bowl. Using a potato masher or a fork, smash the chickpeas until they are broken up but still have a certain amount of texture to them. Add the remaining ingredients and mix well.
- Serve with whole wheat bread spread with Dijon or spicy brown mustard, a few leaves of cos lettuce or rocket, tomato slices and a good few scoops of the vegan egg mayo on top.
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