Ingredients
| 1 | can | chickpeas rinsed and drained |
| 1 | medium | clove garlic roughly chopped |
| 1⁄2 | tsp | sea salt |
| 2 | tbsp | nutritional yeast |
| 2 | tbsp | Annie’s Goddess Dressing (or similar brand) |
| 1 | tbsp | ground salba seed (or 1 ½ tbsp flax meal) |
| 1 | tbsp | red wine vinegar (or apple cider vinegar) |
| 2 | tsp | Dijon mustard |
| 1⁄3 - 1⁄2 | cup | green onions sliced (using mostly green portion, and less white) |
| 1⁄4 | cup | fresh basil leaves (see note) |
| 1 | cup | cooked brown rice (preferably cooled/chilled) |
| 1⁄2 | cup | raw sunflower seeds or pumpkin seeds |
| 1 | cup | rolled oats or quick oats |
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