food processor directions:
Cut the carrot and celery into a few large chunks (5 or so). Add them to the
food processor, along with the onion. Pulse until everything is chopped, but
be careful not to purée. The veggies should range from pea-size to chickpea-
size, more or less. Transfer to a large bowl, scraping the work bowl with a
rubber spatula to get as much out as you can, but it doesn’t have to get totally
clean.
Pulse the chickpeas and sunflower seeds in the food processor to mash them.
They should remain somewhat chunky, with bits of whole chickpea left, not
puréed like hummus. Transfer to the bowl and combine with the veggies.
Add the mayo, vinegar, seaweed flakes (if desired), salt, and pepper, and mix
well.
directions for chopping by hand:
Use a mini potato masher or a strong fork to mash the chickpeas in a large
bowl. They should retain some of their texture and not appear puréed. Now
prep the veggies. Finely chop the carrot, celery, and onion into just about
pea-size pieces. Combine the veggies with the mashed chickpeas.
Spread the sunflower seeds out in a single layer on the cutting board. Use
your chef ’s knife to chop them up a bit, but don’t worry—some can be left
whole. Just rock your knife back and forth over them for 30 seconds or so and
whatever happens, happens. Add them to the bowl.
Add the mayo, vinegar, seaweed flakes (if desired), salt, and pepper, and mix
well.
No matter which method you use, taste for seasoning, and serve in
sandwiches with toppings!
If you’d like to make this even more
quickly, use a handful of baby carrots
instead of whole carrots.