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Ingredients
  • 1 (14 ounce or 400 gram) can heart of palm, drained
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • ¼ cup vegan mayo (I used Just Mayo)
  • ¼ cup finely chopped red onion
  • 1 celery stalk, diced
  • 2 tablespoons pickle relish
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dulse flakes (or more, to taste)
  • Salt and pepper to taste
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