Chickpea Salad

Chickpea Salad

Recipe modified from Oh She Glows

Seving: 4-6 sandwiches

Ingredients:

• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
• 1 celery stalks, finely chopped
• 2 green onions, thinly sliced
• 1/3 cup finely chopped dill pickle and sweet pickles
• 1/4 cup finely chopped red bell pepper
• 3 heaping tablespoons (45 mL) mayonnaise
• 1 garlic clove, minced
• 1 1/2 teaspoons (7.5 mL) old fashioned mustard
• 2 teaspoons minced fresh dill (optional)
• 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
• 1/4 teaspoon fine sea salt, or to taste
• Freshly ground black pepper

Directions:

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. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own

I love it on 1 slice of toasted rye, with some cheese slices and tomatos