Arepas (cornmeal patties) Filled with chicken breast and chickpea salad made with homemade vegan mayonnaise

1. Start making the vegan mayonnaise. In a in a wide mouthed tall jar, mix aquafaba, red wine vinegar, salt, Dijon mustard and lemon juice. Then using an immersion blender, start mixing on high, adding avocado oil slowly and moving the blender up and down until you get a creamy smooth mayonnaise. Place in a small airtight container, labeled and dated. Refrigerate for up to 2 weeks.
2. Then, let’s make the Arepa filling. In a food processor, add the vegan mayonnaise, chicken breast, chickpeas, aji Amarillo paste (optional), cumin and salt, process until everything is mixed together. In a bowl add that mixture and add the chopped red onion and parsley.  
3. Then, make your arepas. In a bowl combine the corn flour, water, and salt until combined in a uniform soft dough. Let it rest for 5 minutes. Then, divide the dough and form 4 disks. Heat a lightly buttered skillet over medium heat. Cook the until crispy and golden brown for 7-8 minutes on each side.
4. Fill each arepa with the chicken/chickpea filling and ready to eat.

Substitutions:

- You could use either precooked cornmeal flour from white or yellow corn.

- Yellow pepper or aji Amarillo paste is optional, you can add Dijon mustard or regular mustard instead.

- Omit chicken if you want it 100% plant based lower in fat, replace with only chickpeas, lentils, tofu or tempeh.