Servings: 6 Prep time: 20 min Cooking time: 0 min
Ingredients
1 can garbanzo beans, drained and rinsed
4 tbsp vegan mayo
1 tbsp Dijon mustard
1 tsp dried parsley
1/2 tsp kosher salt
1/2 ground black pepper
1/2 tsp garlic powder
1 tbsp dill pickles, finely diced
1/4 cup yellow bell pepper, finely diced
1/4 cup carrots, finely diced
1/4 cup celery, finely diced
1/2 tbsp fresh dill, chopped
Directions
Add vegan mayo, Dijon mustard, parsley, salt, pepper, garlic powder, pickles, bell peppers, carrots, celery, and dill to a small bowl. Stir to combine.
Place chickpeas in a food processor and chop until most of the chickpeas are finely minced, leaving some chunks. Place in the bowl with veggies. Stir to combine.
If you prefer the dip/salad processed more, add everything to the food processor and blend to the desired consistency.
Chill in the refrigerator for 1-2 hours so flavors develop.
Serve with fresh veggies (radishes, carrots, celery, bell peppers, cucumbers, broccoli, cauliflower, snap peas, etc.), over lettuce, or whole grain crackers. Enjoy.
Notes:
Leftovers: Keeps well for 3 to 4 days refrigerated.
Mayo: If you don’t have vegan mayo, use half light mayo and half plain low-fat Greek yogurt.
More Flavor: Add 2 tbsp of scallions.
