14 oz. can artichoke hearts, drained and squeezed fairly dry
1 cup cooked chickpeas rinsed and drained
½ small onion, finely chopped
1 stalk of celery, finely chopped
1 tablespoon nutritional yeast
1-2 teaspoons kelp granules
1 ½ teaspoons soy sauce
1-2 teaspoons unseasoned rice wine vinegar
4-5 tablespoons vegan mayonnaise
Salt and black pepper to taste
Place drained and squeezed artichoke hearts into the bowl of your food processor and pulse to chop, being careful to retain the flaked tuna-like texture – you don’t want a paste! Remove and set the chopped artichokes into a bowl.
To the processor, add the chickpeas and pulse until they have a “mealy” crumbly texture. Add the chopped chickpeas to your bowl of artichokes, then the remaining ingredients and blend well to combine.
Heap onto whole grain bread cover with a crunchy piece of lettuce, and serve.
Total prep: 30 min
Gluten free option, roll salad in lettuce or collard