This chickpea salad is reminiscent of tuna salad. Stuff into pita bread or use in sandwiches or on crackers.
Ingredients
✓ 1½ cups chickpeas, rinsed and drained (1 can)
✓ 2 stalks celery, minced
✓ 1 large dill pickle, diced
✓ ¼ cup minced red onion or green onion
✓ 2 tablespoons chopped parsley or fresh dill
✓ 2 tablespoons unsalted sunflower seeds
Dressing:-
3 tablespoons tahini
1 teaspoon Dijon mustard
1 teaspoon tamari
2 tablespoons apple cider vinegar or lemon juice
1/4-1/2 teaspoon (1-2 ml) kelp powder (optional)
1 tablespoon nutritional yeast
Black pepper
Instructions
Put the chickpeas in a medium sized bowl and mash.
Stir in the celery, pickle, onion, parsley, and sunflower seeds. In a small bowl, combine tahini, Dijon mustard, vinegar, kelp powder, (if using) nutritional yeast, and black pepper.
Mix the dressing and the chickpea filling until thoroughly combined.
