Ingredients for 2 servings:

1 can of jackfruit (in brine, not syrup)

1 cup boiled chickpeas

1/2 jar of Mayo Vegan Sauce by Condito The Green Line

1 sheet nori

1 carrot

1 small onion

juice from half a lemon

1 tsp salt

1/2 tbsp pepper

Method:

Open the can and put the jackfruit in a strainer. Press well to drain the liquid. Place the jackfruit on a non-stick pan over medium-high heat, stirring occasionally, until it dries up and the smaller pieces start to take on some color, for about 10 minutes.

In the meantime, preheat the oven to 150^οC and as soon as it’s reached temperature, place a nori sheet on a baking sheet and put it in the oven. Bake for 5 minutes.

Finely chop the onion and pass the carrot through the grater. In a medium bowl, put the chickpeas and mash them with a fork. We do not want them to be made into pulp, as some larger pieces help with texture.

Add the jackfruit, chopped onion, grated carrot, lemon juice, Mayo Vegan Sauce, salt, and pepper to the bowl and sprinkle with pieces of the nori sheet on top.

Mix really well and serve.