Lemon dill mashed bean 'egg' salad
Ingredients
- 1 cup canned chickpeas, rinsed and drained (or 1 cup cooked chickpeas)
- 1 cup canned cannellini beans, rinsed and drained (or 1 cup cooked cannellini beans)
- 1 green onion (white and light green parts only) sliced
- Juice of 1/2 lemon
- 1/4 cup vegan or regular mayonnaise
- 1 tablespoon drained capers
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sweet paprika
Directions
- In a food processor, combine the chickpeas, cannellini beans, green onion, lemon juice, mayonnaise, capers, dill, turmeric, salt, pepper, and paprika. Pulse for about 15 seconds, until smooth with a bit of texture. Store in an airtight container in the fridge for up to five days.
