Ingredients

The following ingredients have 8 Servings
  • 1, 15.5- ounce (439 g) chickpeas, drained, (rinsed and drained)
  • 1 medium carrot, (trimmed and chopped into small dice)
  • 1 Persian cucumber, (trimmed and chopped into small dice)
  • ¼ cup (16 g) finely chopped scallions, (green parts only)
  • 2 tablespoons finely chopped flat-leaf parsley; (optional)
  • ¼ cup (56 g) vegan mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon dried dill
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Dump your drained chickpeas into a mixing bowl and partially mash with a fork, or a pastry blender if you have one. Stir in the carrot, cucumber and scallions, and parsley if being used. Fold in the mayo, mustard, lemon juice and dill. Taste and season with salt and pepper.
  • Chickpea salad is ready to eat! Or, refrigerate in an airtight container for up to 3 days. Serve on a plate, in a sandwich, with LOFO cracker, pretzels – or eat with a spoon!