A delicious chunky spread that has a taste of the sea.
This versatile filling is quick and easy to make. Use it to dress up a sandwich, use as a layered filler in a wrap. Use to make appetisers and canapés. Blend until smooth and toss in a salad.
Cucumber and Watermelon Radish Canapés
EQUIPMENT: mortar and pestle or food processor, medium size mixing bowl
RECIPE
175g or 1 cup cooked chickpeas
53g or 1/3 cup or 1 stick of finely chopped celery
28g or 1 large dill pickle finely diced
15g finely diced capsicum
1 tablespoon finely chopped red onion
2 teaspoons lemon juice
100g or 1/2 cup plant based mayonnaise
1 teaspoon dijon mustard, optional
1 teaspoon garlic powder
1 teaspoon salt
10g or 1 cup tightly packed nori (edible seaweed) cut into thin strips
METHOD
*smash chickpeas in a mortar and pestle or pulse in a food processor. Don't over process the chickpeas you want some texture, keep it chunky.
*Place the chickpea mixture into a mixing bowl and add the rest of ingredients.
*Mix to combine, adjust flavouring as needed.
*Ready to eat will keep a few days in the fridge.
Vegan tuna spread a top a slice of sough dough bread, garnished with micro greens.
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