Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 green onion, thinly sliced
- 1 small pepper, any colour, finely chopped
- 1 small roma tomato, finely chopped
- 1 pickle, finely chopped
- 1 stalk celery, finely chopped
- 1/2 cup nutritional yeast
- 3 Tablespoons lemon juice
- 1 teaspoon prepared mustard
- pinch of salt and pepper
- 2 cucumbers
Instructions:
- In a bowl, mash the chickpeas into a flaky texture
- Add the chopped vegetables and nutritional yeast and combine
- Blend the lemon juice, mustard and salt and pepper, then pour over the vegetables and blend
- To serve, divide the cucumbers in half lengthwise. Scoop out the center pulp and discard. Fill the “cucumber boats with the chickpea mixture. (Can also be served with crackers or stuffed in small hollowed out peppers.)