3 Tbsp mayo
1 tsp wholegrain mustard
1 Tbsp tahini (optional)
a couple of tablespoons crumbled/chopped dried seaweed (optional)
3 Tbsp pickle relish (optional)
2 Tbsp sauerkraut (optional)
1 green onion, minced
1/2 cup grated raw beets
Mash the chickpeas with the mayo, tahini, mustard, seaweed and mustard. Stir in the other ingredients. Serve with shredded kale or baby spinach.
