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Vegan Cilantro Jalapeño Pesto

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🌶🌶🍞🥗Lunch today is a massive spicy “tuna” salad sarnie. Super tasty and made without oil!

Recipe for “tuna” spread (makes two very generous portions or four regular portions)

1 can chickpeas (drained and rinsed) ¼ cup canned sweet corn 2 tbsp fresh lemon juice 1 tsp black pepper 1-3 tbsp cholula (the garlic one works best) 1 tsp maggi liquid seasoning ( or just salt) 2 tbsp fresh cut chives 2 tbsp fresh cut dill Optional 30g of low fat hummus to bind.

Just used a potato masher to crush the chickpeas (you still want some texture so try not to go mad) Then all you gotta do is add everything give it a mix and stick it on some bread ( I am the queen of complicated recipes 😂)