This Vegan Ham Salad is a tasty blend of chickpeas, red bell pepper, pineapple, and beet to replicate my favorite midwestern sandwich spread.
Drain and rinse the can of White Beans and add to blender.
Add remaining mayo ingredients and process until smooth. Scrape down the sides if necessary.
Drain and rinse a can of Chickpeas and add to a food processor.
Add bell pepper, celery, pineapple, dried onions, and beet and pulse a few times - just until everything starts to break down.
Add in mayo, relish, mustard, soy sauce, seasoning, and liquid smoke and pulse just until mixed.
Scrape out into bowl, cover, and refrigerate for at least 1 hour.
Garnish with Smoked Paprika if desired.
Tips are always appreciated!