1 tin chickpeas, drained, rinsed and pat dried
1 spring onion (shallot), chopped finely
1 tbsp fresh coriander leaves, chopped finely
1 tbsp vegan mayonnaise
1 tbsp freshly squeezed lemon juice
½ tbsp virgin olive oil
1 tsp smoked paprika (ground)
Salt to taste
• In a salad bowl, mix together chickpeas, spring onion and fresh coriander.
• To make the dressing; in a small bowl, mix together vegan mayonnaise, lemon juice, smoked paprika and salt. Whisk well until smooth.
• Drizzle over the salad. Mix well and serve.