3-4tablespoonsstore-bought or homemade vegan mayonnaise
2teaspoonsdried seaweed or kelp granules
2teaspoonsfresh dill
1tablespoonlemon juice
1/2teaspoonsoy sauce
pepper
salt
For the Vegan Mayonnaise:
1/2cupunsweetened soymilk
1teaspoonwhite wine vinegar
1tablespoonlemon juice
1/2teaspoonmustard
1/2cupcanola oil
1/2teaspoonguar gumif you don't got guar gum, you can also leave it out and double the amount of oil instead
For the Sandwich:
4sliceswhole wheat sandwich toast
1tomato
1/4cucumber
iceberg lettuce
Instructions
Make the mayonnaise: In a blender, combine all ingredients except the oil and the guar gum and let it sit for 1-2 minutes. Then blend on high until smooth. Add the guar gum and slowly stream in the oil. Blend until the mixture slowly thickens.
Soak the shredded dried seaweed in water for about 5 minutes. Then finely chop it.
Mash the chickpeas with a fork until they have a flaky texture. Stir in the celery, mayonnaise, dill, seaweed, and onions and season with soy sauce, lemon juice, salt, and black pepper.
Serve on whole wheat toast with tomato, cucumber, and lettuce or eat by itself.