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Deli Chickpea Salad

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Ingredients

Scale
  • 2 cups of cooked chickpeas
  • 3 celery stalks – diced
  • 2 cloves garlic – minced
  • 3 Tablespoons vegan mayo
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 Cup fresh dill – chopped

Instructions

  1. Place the chickpeas in a food processor and pulse until finely chopped
  2. Transfer chopped chickpeas to a large bowl and mix in remaining ingredients
  3. Serve with crackers, in a lettuce wrap or just eat as is
  4. Store in an air tight container in the fridge for up to 2 days.