INGREDIENTS
1
Carrot, medium
2
Kale, medium
1
Scallions
1
Sprouts, Fresh green
1 tbsp
Lemon juice, freshly squeezed or bottled
2 tsp
Mustard, yellow
1/3 cup
Vegan mayonnaise
1/2 tsp
Curry powder
2 tbsp
Nutritional yeast
1
Pepper, Freshly ground
1/2 tsp
Cumin, ground
2 cups
Cooked or one 15- to 16-ounce can (drained and rinsed) chickpeas
¼ cup fresh parsley leaves or 1 to 2 tablespoons fresh dill leaves