3/4 cup cooked chickpeas
1 to 2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill
Salt and pepper, to taste
3 to 4 romaine hearts
1/4 cup chopped red onion
1) In the bowl of a food processor, combine chickpeas, vegan mayonnaise, Dijon, dill, salt and pepper. Pulse until the mixture is combined and it is a desired consistency.
2) Spoon filling on top of washed romaine leaves. Garnish with red onion if desired. Enjoy!
I like these served with a side of steamed kale or some fresh cucumber slices and carrots.