Name: Chick Pea Salad
Ingredients: 1 (14-ounce/398 mL) can chickpeas, drained and rinsed; 2 celery stalks, finely chopped; 3 green onions, thinly sliced; 1/4 cup finely chopped dill pickle; 1/4 cup finely chopped red bell pepper; 3 tablespoons (45 mL) store-bought or homemade vegan mayonnaise; 1 garlic clove, minced (optional); 1 1/2 teaspoons (7.5 mL) yellow mustard; 2 teaspoons minced fresh dill; 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste; 1/4 teaspoon fine sea salt, or to tasteFreshly ground black pepper; Instructions:; In a large bowl, mash the chickpeas with a potato masher until flaked in texture.Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!