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Ingredients
  • 400ml can of chickpeas (roughly ¾ cups aquafaba)
  • 1 tbsp lemon juice
  • 1 tbsp canned chickpeas
  • 1 tbsp dijon mustard
  • 1 ¾ cups of grapeseed or vegetable oil (drizzle in a little more for an even thicker mayo)
  • generous pinch pink salt
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