1 cup garbanzo beans, drained and mashed
2 medium carrots, grated
1 cup crushed pineapple, drained well
1/4 cup vegan mayo
1/2 teaspoon sharp creamy mustard
Herbamare herbal salt
1. The chickpeas and pineapple must be drained well so that the mixture doesn't get watery. I drained my pineapple in a sieve lined with a paper towel.
2. Combine mashed chickpeas and grated carrot. Mix in mayo, mustard and Herbamare to taste.
3. Blend in the drained pineapple and top with a twist or two of freshly-ground pepper. Chill.
Use to make sandwiches, wraps or just eat with a fork. The pineapple gives it a surprising, refreshing touch.
Source of recipe: The idea for this recipe came and bugged me till I worked it out.