GET THE RECIPE!
1 can Chickpeas drained, rinsed 1 cup Diced tomatoes fresh ¼ cup White onion finely chopped 1 Serrano chile finely chopped 1 tsp. Vegan mayo ½ - 1 tbsp. Pickled jalapeño liquid
If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.