INGREDIENTS
30 oz
chickpeas (2 cans 15 ounces each)
30 oz
pinto beans (2 cans 15 ounces each)
1 tbsp
vegan mayonnaise (- add another tablespoon if you like it better that way)
1 tbsp
dijon mustard (- you can also add another tablespoon of dijon mustard too)
2 tbsp
lemon juice (- optional)
1/4 tsp
garlic powder
1/4 tsp
paprika
1/2 tsp
salt
1/4 tsp
black pepper