Ingredients
1 can (19 oz)
Del Monte Chickpeas
, rinsed and drained
1-2 stalks celery, finely diced
3 medium dill pickles (¼ to ½ cup depending on your taste), diced
3 tbsp (60 ml) finely chopped red onions
3 tbsp (45 ml) finely chopped dill
1 tbsp (15 ml) finely chopped parsley
Seasoned mayonnaise
1 clove garlic
3 tbsp (45 ml) mayonnaise
2 tbsp (30 ml) yellow mustard
1 lemon: juice of ½ lemon, and lemon zest
2-3 tsp (15 ml) curry powder
Salt and pepper to taste
Preparation
- In a large bowl, mash chickpeas with a fork until flaky or until desired consistency.
- Stir in celery, red onions, pickles and herbs (dill and parsley). Mix well. Set aside.
- In another bowl, combine all ingredients for the seasoned mayonnaise.
- Add mayonnaise to chickpea and vegetable mixture, mix well. Adjust seasoning as needed.
- Serve with toast, on crackers, in a tortilla or on a lettuce salad. Even better prepared the day before!
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