Ingredients:

  • 2 (15-ounce/425g) cans chickpeas, drained and rinsed thoroughly
  • 1/2 cup (113g) mayonnaise (vegan or regular), good quality
  • 1/4 cup (60ml) finely chopped red onion
  • 1/4 cup (15g) chopped celery
  • 2 tablespoons (10g) chopped fresh dill
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: 1/4 cup (30g) chopped cucumber

Instructions:

  1. Drain and rinse the chickpeas extremely well. Pat them dry with a paper towel.
  2. In the mixing bowl, mash the chickpeas using a fork or potato masher. Leave some texture; don't pulverize them completely! Aim for a chunky consistency.
  3. Add the red onion, celery, and optional cucumber to the bowl.
  4. In a small bowl (or directly in the larger bowl), whisk together the mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  5. Pour the dressing over the chickpea mixture and stir until well combined.
  6. Taste the chickpea salad recipe and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or dill to your liking.
  7. For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.