Ingredients
1 14.5 oz can (or 1 1⁄2 cooked from dried) chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
1⁄4 cup finely chopped dill pickle
1⁄4 cup finely chopped red bell pepper
2 tablespoons tahini
1 garlic clove, minced
2 teaspoons yellow mustard
1 tablespoon fresh lemon juice, to taste
Salt, pepper to taste
Directions
In a large bowl, mash the chickpeas with the lemon juice until flaked in texture. Alternatively,
you can pulse chickpeas with lemon juice in a blender or food processor. Do not over process
(you don’t want the salad to be pureed or like hummus, so allow for some chunks of
chickpeas). Stir in the celery, green onions, pickles, bell peppers, tahini, garlic, and mustard
until combined. Add salt and pepper to taste. Serve with toasted bread, on crackers, wraps, or
on top of a basic leafy green salad. Or just enjoy it all on its own!