Pâté with chickpeas and coriander
Pâté di ceci e coriandolo
Disclaimer
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Ingredients
For 2 people
120 g of boiled chickpeas
coriander
vegan mayonnaise
onion
extra virgin olive oil
salt
pepper
lemon
Instructions
Put the chickpeas in a blender, add the juice of half a lemon, a meal of chopped onion 2 tablespoons fresh coriander, thin 2 tablespoons vegan mayonnaise, salt, pepper and a drizzle of olive oil.
Blend together until creamy, let it cool in the fridge for 30 minutes, then serve with cherry tomatoes, on sandwiches, etc.
Notes
(Thanks to Gena)
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