Soak the chickpeas overnight and cook them in a pressure cooker the next day.

Once cooked, save the chickpea broth to make vegan mayonnaise in glass jars.

Blend 1 3/4 oz of chickpeas (about 50 grams) with a quarter cup of lemon juice. Add a bit of olive oil and salt.

After blending, place the mixture in a container and sprinkle sweet paprika and olive oil on top. Add more salt if needed.

This recipe can also be used as an egg substitute. Almost all vegan burgers, croquettes, etc., use chickpea flour, but you can also use blended chickpeas with lemon. It leaves a delicious taste, and the iron from the chickpeas can be absorbed by the body.