GLUTEN-FREE · GOOD SOURCE OF PROTEIN + IODINE

One of my go-to lunches lately has been chickpea ‘chuna’. It’s so delicious, packed with protein and iodine, super easy to whip up and requires no cooking. I love to have it on open face sourdough sandwiches!

I make it slightly differently each time depending on what I have to hand that day (it’s very flexible and you can adapt it to fit your own taste), but it goes something like this:

SERVES: 4-5

TIME: 5 minute prep, 0 minute cook

TOTAL TIME: 5 minutes

INGREDIENTS

2 cups chickpeas, smashed

1 white onion, diced

1 spring onion, chopped

2 sheets nori seaweed, finely chopped

1/4 cup pickles, diced

1/4 cup jalapeños, diced

1 tbsp plant-based mayonnaise

juice of 1/2 a lemon

Try this recipe? Tag me in your photos!

@BlueOllis

METHOD

Mix everything together and you have yourself a nutritious and delicious sandwich filling, salad topping and veggie dip!

Et voila.