2 Servings 10 min Cook
16 Oz Chickpeas
3 Medium Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
1/4 Medium (2-1/2" dia) Onions
2 Tbsp, drained Capers
1 Tbsp Nutritional Yeast
1 Tbsp Sesame Butter
1 Tbsp Dijon Mustard
1 Tsp Vinegar
1 Dash Salt
2 Leaf outer Lettuce
In a food processor process each vegetable separately– carrots, celery and onion.
Set aside in a medium size bowl.
Now add chickpeas, nutritional yeast, tahini (sesame butter), mustard, and apple cider vinegar into the food processor.
Process but *be sure to leave it a little chunky making sure it's not completely smooth*.
Add chickpea mixture to vegetables.
Stir together, add in capers and stir again.
Serve wrapped in a lettuce leaf.
Store in air tight container in the refrigerator if you have leftovers.
