made this for dinner last night. my gf found the recipe online but i modified it bc it was written by mayos who only seasoned with salt, pepper, and celery seed. i also substituted diced celery with diced carrots since i like carrots, but my gf told me she would prefer celery so ill prob do half and half next time. i also didn’t add green onions bc i didn’t wanna go to the store, i will prob add them next time

ingredients (this makes a good amount, prob 6 sandwiches worth):

• 4.5 cup dry chickpeas (45 oz if using canned chickpeas)
• 2 large carrots
• 6 cloves garlic
• 6-8 tbsp vegan mayo or cashew cream (less if using canned chickpeas)
• 4 tbsp lemon juice
• 1 tbsp celery seed
• 1 tbsp thyme
• salt
• pepper
• cumin
• turmeric
• paprika

1. soak dry chickpeas in lightly salted water for 12-24 hours
2. you can get the skins off chickpeas after soaking them by rubbing them together w ur hands and decanting the water (skins will stay at the top of the water longer than the chickpeas). there are other methods of deskinning chickpeas, find something that works for you
3. put chickpeas in pot of salted water, bring to rolling boil then bring heat down to a simmer and cook covered for 2 hours or until the chickpeas are soft. as soon as the water comes to a boil, you will notice foam. this is aquafaba, formed when loose starch mixes w the boiling water. you can just scoop the foam and discard it (or keep it as an egg substitute). once you scoop out all the foam from the first few minutes of boiling, it shouldnt form any more and you won’t have to worry abt boiling over.
4. drain chickpeas and mash them. i just used my hands to squish them
5. dice carrots into small chunks (under 1 cm) and finely dice garlic. add to chickpeas
6. add vegan mayo/cashew cream, lemon juice, celery seed, and thyme. mix well
7. salt and season to taste

i spread this between slices of toasted bread with onion and tomato slices. makes a great sandwich and is good by itself too!