Chickpea Salad

Ingredients

• Ingredients by volume:
• 4 stalks celery
• 6 scallion
• 3 dill pickle (medium - about 1/2 cup after dicing)
• 0.5 bell pepper (preferably red)
• 4 tsp fresh dill (or 1 tsp dried dill per preparation)
• 2 cloves garlic
• 30 oz canned chickpeas
• 6 tbsp vegan mayonnaise (eg. Vegenaise)
• 1 tbsp yellow mustard
• 4 tsp lemon juice
• 0.5 tsp salt
• 0.25 tsp ground black pepper
• sandwich bread (optional, if you want to eat it as sandwiches)
• Ingredients by weight:
• 200 g celery
• 60 g scallion
• 95 g dill pickle
• 125 g bell pepper (preferably red)
• 0.8 g fresh dill (or .9 g dried dill per preparation)
• 10 g garlic
• 850 g canned chickpeas
• 85 g vegan mayonnaise (eg. Vegenaise)
• 16 g yellow mustard
• 19 g lemon juice
• 3 g salt
• 0.6 g ground black pepper
• sandwich bread (optional, if you want to eat it as sandwiches)

Instructions

1. 1. Finely chop the celery, scallions, dill pickles, bell pepper. Chop the fresh dill if needed. Mince or press the garlic.
2. 2. Drain and rinse the chickpeas. In a large bowl, mash the chickpeas with a potato masher until there are no more whole chickpeas.
3. 3. Stir the chopped vegetables, dill, garlic, mayonnaise, yellow mustard, lemon juice, salt, and black pepper until well-combined.
4. 4. Combine the vegetable mixture with the chickpeas.