my partner’s on medication that hoards potassium in the body, and has had to go on a low-potassium diet. only problem is, potassium is in EVERY. THING. especially vegetables. what’s a committed vegan to do??
well, with the help of ten thousand million diet sheets from various NHS trusts, we have figured out that a low-potassium vegan diet IS possible! and with that in mind, i would like to share with you my first low-potassium recipe: chickpea mayo sandwich filler.
why chickpeas? why anything?? WHAT IS THIS SORCERY. …okay, calm down.
tinned chickpeas are low in potassium and can be subbed out for meat in a main meal. (thank fuck for that.) other low-potassium protein sources include seitan, tofu, boiled broad beans, leached red lentils, vegan meat analogues, etc. but i digress.
so in the interest of saving money as we’ve been buying loads of meat analogues, i decided to try my hand at an easy chickpea sandwich filler. i remembered that loads of people make tuna-style salads with chickpeas, so decided to take a cue from there and made an AWESOME chickpea mayo sandwich filler that everyone in my family can eat 🙂
chickpea mayo sandwich filler
1 tin of chickpeas, drained and rinsed
1/4 to 1/3 cup vegan mayonnaise
1-2T mustard (i used squeezy so as to get our son to eat it)
juice of a quarter lemon, plus more to taste
2T capers, plus 1-2T brine
1-2tsp kelp seasoning, or crumbled seaweed
salt and pepper to taste
mash the chickpeas first, with a masher or fork. add the mayo, and mash again – you want it chunky without too many whole chickpeas. then add the rest of the ingredients and mix together. put in the fridge to chill and let the flavours come together. serve in a sandwich or with pita bread.