Ingredients:

  • 2 cans (15oz/425g each) chickpeas, rinsed, drained, and dried
  • 2 large ribs celery, finely diced (100g)
  • 1/4 cup red onion, minced (40g)
  • 3 tbsp dill pickles, chopped (45g)
  • 1/3 cup vegan mayo (75g)
  • 1 tbsp Dijon mustard (15g)
  • 1 tbsp fresh lemon juice (15g)
  • 1/4 cup fresh dill or parsley, chopped (10g)
  • 1/2 tsp garlic powder
  • 1 tsp dulse flakes or crushed nori (optional)
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Rinse the chickpeas thoroughly in a colander and pat them bone-dry with a clean kitchen towel to ensure a thick, creamy bind.
  2. Place dry chickpeas in a large mixing bowl and use a potato masher or heavy fork to mash approximately one third of the beans into a coarse paste, leaving the remaining two thirds whole for texture.
  3. In a small section of the bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
  4. Fold the finely diced celery, red onion, pickles, and fresh herbs into the mashed chickpea mixture until everything is evenly coated in the dressing.
  5. Fold in 1 tsp dulse flakes or crushed nori until evenly distributed.
  6. Serve immediately or chill for 15 minutes to allow the flavors to meld and the structure to firm up.