1 (15 ounce/425 g) can chickpeas, drained and rinses
2 stalks celery, finely chopped
3 green onions, thinly sliced
¼ cup finely chopped dill pickle
¼ cup finely chopped red bell pepper
2-3 tablespoons store-bought or homemade vegan mayonnaise
1 clove garlic, minced
1 ½ teaspoons yellow mustard
2 teaspoons minced fresh dill (optional)
1 ½ to 3 teaspoons fresh lemon juice
¼ teaspoon fine grain sea salt, or to taste
Freshly ground pepper
Toasted bread, crackers, tortillas, or lettuce, for serving
1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
3. Stir in the mustard and dill (If using) and season with the lemon juice, salt, and black pepper, adjusting the quantities to taste.
4. Serve with toasted bread, on crackers, in a tortilla or lettuce wrap, or on top of a basic leafy green salad.