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Ingredients

  • 4 Polarbröd Soft Thinbread
  • 2 cans chickpeas, each 200 g
  • 2 tsk olive oil
  • 3 tsk tahini
  • 1 clove garlic, finely chopped
  • 50 g pickled cucumber, finely chopped
  • 50 g celery, finely chopped
  • salt and pepper
  • 6 tsk vegan mayonnaise
  • 1 tsk Dijon mustard
  • 1 red onion, thinly sliced
  • 8 leaves, romaine lettuce
  • 1 roasted nori sheet
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2 votes

Non-Tuna Roll

Vegan, 4 servings

Bread recommendation

Polarbröd Soft Thinbread

Ingredients

  • 4 Polarbröd Soft Thinbread
  • 2 cans chickpeas, each 200 g
  • 2 tsk olive oil
  • 3 tsk tahini
  • 1 clove garlic, finely chopped
  • 50 g pickled cucumber, finely chopped
  • 50 g celery, finely chopped
  • salt and pepper
  • 6 tsk vegan mayonnaise
  • 1 tsk Dijon mustard
  • 1 red onion, thinly sliced
  • 8 leaves, romaine lettuce
  • 1 roasted nori sheet

Do this

  1. Drain and rinse the chickpeas; let them dry a bit.
  2. Combine half of the chickpeas with the olive oil, tahini and garlic; mix into a smooth paste.
  3. Chop the remaining chickpeas into smaller chunks.
  4. Combine the chickpea paste, chickpeas, pickled cucumber and celery; season to taste with salt and pepper.
  5. Combine the mayonnaise and Dijon mustard to make dijonnaise.
  6. Spread the dijonnaise on the bread, place two lettuce leaves on each bread; top with sliced onion.
  7. Spoon the chickpea mix on top. Crumble the nori sheet and sprinkle it on the chickpea mix.
  8. Roll up the bread, slice in half and serve.

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