1 8-oz. can chickpeas, drained (and, optionally, rinsed)
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 C. finely chopped dill pickle (Bubbie's brand has good probiotics!)
1/4 C. finely chopped red bell pepper (or other colored pepper)
2-3 Tbsp. vegan mayonnaise
1 clove garlic
1 1/2 tsp. yellow mustard
2 tsp. minced fresh dill (opt)
1 1/2 - 3 tsp. fresh lemon juice, to taste
1/4 tsp. fine sea salt
freshly ground black pepper
toasted bread, cracker, tortillas, or lettuce, for serving
1) In a large bowl, mash the chickpeas with a potato masher until flaky-chunky in texture.
2) Stir in the celery, onion, pickle, pepper, mayo, and garlic until combined.
3) Stir in the mustard and dills (if using) and season with lemon juice, salt, pepper to taste.
4) Serve.
NOTE: For a different flavor, Evie makes this sometimes with just mayo, sweet bell pepper, curry powder, and raisins.
* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!
