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.
- ADD all remaining ingredients, except lemon zest and fresh dill, fold to combine
- ADD lemon zest, dill, fold to incorporate and taste to adjust seasonings
- FINISH with any extra dill and serve and enjoy over salads or with crackers or veggies
PROTECTIVE BENEFITS
- Protects heart and digestive health
- Chickpeas provide protein, fiber, potassium and magnesium
- Support healthy blood pressure & cardiovascular function.
- Helps slow digestion and glucose absorption, supporting metabolic stability.
- Delivers meaningful fiber to support gut health and microbiome balance.
- Provides iron, folate and zinc, nutrients often under-consumed in standard diets.
- Supports brain & thyroid health
NOTES
- If you don’t have a food processor, in a large bowl, add small batches of chickpeas and use the back of your fork or a potato masher to break them up. Remember, not mushy.
Dulse granules are widely available at Asian supermarkets and on amazon