Ingredients
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1 (15 ounce) can chickpeas, drained (about 1 3/4 cups)
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1/2 cup finely diced celery (I use the food processor)
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1/4 cup finely diced sweet onion (or green onion)
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2 tablespoons fresh lemon juice
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2 -3 tablespoons minced fresh parsley (sometimes I add a little fresh chopped dill)
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1 tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
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2 teaspoons brown mustard
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2 teaspoons well drained pickle relish (sweet or dill-your choice)
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1/4 teaspoon paprika (I used smoked paprika)
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crushed toasted nori (about 1/8-1/4 cup-optional)
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salt
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pepper
Instructions
- Coarsely chop the beans in a food processor, or mash well with a fork.
- Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
- Chill thoroughly before serving.
- Stored in a covered container in the fridge, the salad will keep for up to 1 week.
- Enjoy!
- Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!