| Prep | Cook | Ready in | Servings | |
| 15 min | 0 min | 15 min | 3 |
| 1/4 tsp | Black pepper (to taste) |
| 2 large stalk(s) | Celery (finely chopped) |
| 1 can (15oz) | Chickpeas, canned, drained (drained, rinsed) |
| 1/4 cup | Dill pickles (finely chopped) |
| 2 tsp | Dill, fresh (optional) |
| 1 clove(s) | Garlic (minced) |
| 3 green onion (stem) | Green onion, scallion, ramp (thinly sliced) |
| 2 tsp | Lemon juice (to taste) |
| 3 tbsp | Mayonnaise, vegan |
| 1/4 cup chopped | Red bell pepper |
| 1/4 tsp | Sea salt (fine grain, to taste) |
| 1 1/2 tsp | Yellow mustard |
1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
3. Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
4. Enjoy on its own or serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.
| Meat Alternative | 0.8 |
| Vegetables | 2.6 |
Quick Tip:
If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise - Veganaise makes a great soy-free version.
