By Dawn Hilton Williams, The Vegucator Serves up to 8
INGREDIENTS
3–15 oz cans of chickpeas (garbanzos), rinsed and drained 3/4 cup celery, finely diced
1⁄2 cup red onions, finely diced
2 TBSP fresh dill, rough chopped 3/4 cup vegan mayonnaise
2 TBSP stone ground or Dijon mustard 2 TBSP relish (optional)
DRY INGREDIENTS
Zest of 1 medium lemon
2 TBSP dulse granules (or 1 TBSP nori flakes, ground) 1/2 tsp garlic powder
1⁄2 tsp black pepper
1⁄2 tsp kosher salt (optional)
METHOD
ADD garbanzo/chickpeas to food processor and quick pulse in 4-5 second intervals for two rounds to break them up (not mushy), remove from processor, add to large mixing bowl and repeat until finished all the beans.…
