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Ingredients Method

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

Method
 

  1. 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 dressing
    Add vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir well to combine.
    Add the mix-ins
    Fold in celery, onion, pickles/relish, and any optional flavor boosters like capers or nori flakes, (for sea flavor). 
    Adjust to taste
    Taste and tweak the seasonings — add more lemon for brightness or mayo for creaminess.
    Serve
    On whole-grain bread or a croissant as a sandwich, lettuce wraps or stuffed tomato, with mixed greens as a protein-packed salad, or with crackers
    Make ahead
    Flavor improves after chilling for 30 minutes. Tastes best after 30-40 minutes in the fridge 
    Add crunch
    Top with sliced cucumber, sprouts, or shredded lettuce.
    Storage
    Keeps in the fridge for up to 4 days.
    HAPPY EATING!!