Ingredients
- 1 can (15oz) chickpeas, drained and rinsed
- 2-3 tbsp vegan mayonnaise (or mashed avocado or tahini for a lighter option)
- 1-2 tsp Dijon mustard
- 1 small celery stalk, finely chopped
- 1-2 tbsp red onion, finely minced
- 1-2 tbsp dill pickle or relish, finely chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- salt
- pepper
Optional Flavor Boosters:
- 1 tsp capers (for a briny taste)
- fresh dill, minced
Instructions
- Mash the chickpeas: Place chickpeas in a medium bowl and mash with a fork or potato masher until mostly creamy but still a bit chunky for texture.Mix the dressingAdd vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir well to combine.Add the mix-insFold in celery, onion, pickles/relish, and any optional flavor boosters like capers or nori flakes, (for sea flavor). Adjust to tasteTaste and tweak the seasonings — add more lemon for brightness or mayo for creaminess.ServeOn whole-grain bread or a croissant as a sandwich, lettuce wraps or stuffed tomato, with mixed greens as a protein-packed salad, or with crackersMake aheadFlavor improves after chilling for 30 minutes. Tastes best after 30-40 minutes in the fridge Add crunchTop with sliced cucumber, sprouts, or shredded lettuce.StorageKeeps in the fridge for up to 4 days.HAPPY EATING!!
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