1 can chickpeas
1 can jackfruit in brine
¼ cup diced white onion
½ cup shredded carrots
3 sheets of roasted seaweed
1 lemon, juice
1 tbsp spicy brown mustard
2 tbsp vegan mayonnaise
1 pinch of smoked paprika
1 tbsp Apple cider vinegar
Salt and pepper to taste
You will need: 1 drainer, 1 large mixing bowl, 1 potato masher
Open can of jackfruit in brine and rinse with cold water. Begin shredding the pieces of jackfruit, rinse once again and let drain. Add to mixing bowl.
Open can of chickpeas to rinse and drain. Mash chickpeas with potato masher before adding to the mixing bowl.
Dice your onion and shred your carrots. Add to the mixing bowl along with the lemon juice, spicy brown mustard, mayonnaise, apple cider vinegar, paprika, salt and pepper. Lastly, crumble your sheets of seaweed into the mix.
Mix all ingredients together well and serve with salted crackers, tortilla chips or on a toasted whole grain bun
*I recommend not mashing the chickpeas too well to get a nice texture.
*Add cayenne, tapatio hot sauce or jalapeños for a nice kick.