|10 min||0 min||1|
|1/8 can (15oz)||Chickpeas, canned, drained|
|1/8 cup grated||Carrots|
|1/3 large stalk(s)||Celery (chopped)|
|1/10 cucumber(s)||Cucumber (chopped)|
|0.04 cup||Dijon mustard|
|1/4 tbsp||Dill, dried|
|1/3 tbsp||Extra virgin olive oil|
|0.04 cup||Greek yogurt, plain, 5% M.F., Liberte (*vegan mayo works as well)|
|1/8||Freeze dried green onion (chopped)|
|0||Salt and pepper|
Prep the veggies and mash the chickpeas to desired consistency.
Mix the remaining ingredients in a bowl and season with salt and pepper.
Additionally you could add in: raw diced onion, minced garlic, a can of wild caught Atlantic salmon.