Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups chickpeas (, drained and rinsed, about one 15 oz can)
  • 6 tablespoons chickpea brine
  • 1/2 cup almonds (, or pumpkin seeds for nut free version)
  • 1/2 cup roughly chopped carrots
  • 1/2 cup roughly chopped celery
  • 1/4 cup roughly chopped pickles
  • 1 tablespoon roughly chopped fresh dill
  • 1 tablespoon pickle juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped cilantro (, optional for added level of flavor)
  • 4 slices your favorite sandwich bread (, gluten-free if needed)
  • Sliced cucumber
  • Lettuce
  • Tomato

Instruction

  • Drain the can of chickpeas, reserving the juice. 
  • Put almonds, carrots, celery, pickles and dill into a food processor. Chop into small pieces and put into a large bowl.
  • Next add the chickpeas into the food processor and pulse until chunky. Take out all but 1/4 cup and add to the bowl.
  • Puree the leftover chickpeas into a paste.
  • Add the chickpea paste, pickle juice, lemon juice, salt, garlic powder and pepper into the bowl and mix well.
  • Pour in the reserved chickpea brine (you can store the rest for future use), and beat with a stand mixer (with whisk attachment) or beater until it begins to get thick and creamy. You can drizzle a bit of oil here if you want an extra creamy result. You can also skip this step and just leave the mixture as is.
  • Add it to the bowl and fold into the mixture.
  • Serve on bread with cucumbers, tomatoes and lettuce!